'^ ■s»«— ^' ALBERT R. MANN LIBIRARY Cornell University Gift of Thomas Bass -^^'^-~- - -~ . 4>c' £5T!jSs£»^£««-c-Z^"je'uff*cl'SBt«*^ THE TABLE: How T& Buy Food, How to Cook It, AND How TO Serve It. ■ BY ALESSANDRO FILIPPINI, NEW YORK: CHARLES L. WEBSTER & COMPANY. 1889, Copyrighted, 1889, By CHARLES L. WEBSTER & CO. (All Rights Reserved^ \ PRBSS OF JtKKKinS & McCOWAH, Ku Centfe St., N.Y. CONTENTS. PAGZ 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 i9> 20 How TO Serve Meals ; 20-23 Menus for Every Day in the Year 35-150 Recipes 151-392 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 ^^ 7-7^7>^^^-«^.<:.«.-'&-Z^ „^^,e. ^a. y«,c,t.^S£tJe-t»9t,/C~ 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. gentle- man 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 civil- ized 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 luxu- ries. 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, i 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, inas- much 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 I THE TABLE. 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 travelei-, and he wijl tell you that a first-class steak, an "A T " chop, or prjme 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 aU)osition second to none. We may probably not as yet surpass Englandun 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 Uhat extent that a long time cannot possibly elapse before the prejudice now existing in favor of the English article must give way to the honisst acknowledgment that the American mutton, if not superior to, stands dt least fully on a par with, the English rival. \ Our farmers and agriculturists have learned a great deal on this ques- tion. They now know that, as to early lambs, for instance, the ewes THE PLEASURES OF THE TABLE. 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 $ioo. 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. THE TABLE. 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 tur- keys are famous the world over. To give any adequate idea of the quan- tity 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 Thanks- giving 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. Niear Rhode Island, on one farm of about fifty acres, twenty thou- sand 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 sum- mer 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 incu- bators 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 super- seded 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. OUR MARKETS. The laws for killing and selling game vary somewhat in the different States, and sometimes in the different counties of the same State. Refer- ence 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 Sep- tember I to February i. Pinnated grouse, commonly called prairie-chickens, from September I to February i. Quails, from November i to February i. Woodcock are in the market from August t to February i, 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 con^dered 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 i to February i. Venison is in market from August i to January i 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 i to May I, The choicest of these are : canvas-back, mallard, teal, red- THE TABLE. 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 Christ- mas-time, is, like the canvas-back duck, considered as one of the greatest luxuries, and exclusively American. The far-famed canvas-back du ck 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 espe- cially abundant in Southern California. They breed on the ponds, rivers, and lakes, from Oregon to the more extreme northern portions of the con- tinent. 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, howevqr, 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 Decem- ber 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 gentler man, 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). J CANVAS-BACK. RED-HEAD. Feathers of the head short and Feathers of the head rather smooth. Male with head and neck long, giving it a puffy appearance, of deep chestnut color, the former Male with head and neck chest- sometimes quite blackish. Fore nut red. Fore parts of body, parts of body.wings and tail, black, wings and tail, black, under parts OUR MARKETS. 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), nar- row, 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. white ; back and sides whitish, waved with black, the dark waved lines unbroken. Female every- where 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. Al- ways 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 north- ern latitudes, and frequenting in winter the southern portions of the con- tinent 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. THE TABLE. 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 vul- garis]. Striped bass [^Roccus lineatus\. Eels [Arguilla ■vulghris\. Lobsters [ffomarus Americanus]; very scarce, and in poor condition. Fresh salmon [OiicorAync&us 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 hifpoglossoides\, coming from Newfoundland, are occa- sionally in market during this month. Frost-fish, sometimes called tom- cods \Microgdus tomcod\. Frozen fresh mackerel \Scomber scomirus]. Frozen Spanish-mackerel [Scomber omarus\. Pompano [Trachynottis caro- linus] ; a few 'occasionally in market, coming from Pensacola, Florida. Red-fish, or channel bass [Sciosna ocellata], caught in Florida. Sheep's-head [Diplodus' fobatocephalus\, from Florida. Gxouf&x \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 {^Luijanus Black- fordi{\ 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 sopidisimd], 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 pre- vious fall. Herring [C/upea harengus], from Nova Scotia. Skate, or ray- fish [Plerroplatea maclurd]. 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 irrided]. These fish were first marketed during the winter of 1885 and 1886, and they are one of the notable exam- VARIETIES OF FISH. pies 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 namaycusK\. Whitefish, frozen \Coregonus clupeiformis]. Pick- erel [Esox reticulatus], weighing from half k 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 dififerent 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 lob- sters. 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 [Hoccus 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 [Ferca Amer- icana], 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 lO THE TABLE. latter part of the month a few fish are received from Nova Scotia, weigh- ing 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 ist 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 stario].. 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 ist of April it seems to be univerally con- ceded 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 mack- erel. About the first part of April mackerel nlake 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. Span- ish-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 tlje 15th of April. Sea bass [Serranus airarius] ; 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 sa.ltatrix\ ; a few make their appearance, caught on the Florida coast. Brook-trout [Salvelinus fontinalis\. The open season for this fish commences April j. Salmon-trout. Whitefish. Pickerel. Cisco. Wall-eyed pike. Catfish. Green turtle. Prawns. Crayfish \As- tacus flumatilus\ 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 appear- ance in market at prices of about sixty to seventy-five cents per pound. Codfish tongues. Hard crabs. Crab-meiat. Whitebait. Smoked had- dock. Smoked salmon. Smoked halibut. VARIETIES OF FISH. I I 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 Nan- tucket 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. Black- fish \Teutogo onitis\. Salmon from Restigouche make their appear- ance about the 2oth 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 gole are excellent this month. Fresh mack- erel. 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 \Cyono5cion 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 appearace from Long Island. Porgies \_Stenotom.us 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 peal(zi\ 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 sup- posed to be good edible food. Brook-trout under the existing law come into market on April i. 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. 12 THE TABLE. 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. Span- ish-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 dolomiet\ are in season from the ist of June until the ist 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 some- what 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. Resti- gouche salmon. Kennebec salmon. Large flounders for fillet of sole. - Fresh mackerel. Spanish-mackerel. Bonito \Sarda mediterraned\. This fish is sometimes sold through the country as Spanish-mackerel, but it is VARIETIES OF FISH. I 3 a very inferior fish as compared with the Spanish-maclcerel. 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 chavtaeleonticeps\. This fish was first discovered in our waters by the United States Fish Commission in i88o. It is very brilliant in color, but the meat is very coarse-flaked, and somewhat resembling the haddock in appearance and flavor. Lafa- yette [Liostomtts 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 Ichthyo- phagous 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. Sal- mon from Nova Scotia. During this mcrith 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. Black- fish. 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' tegs. 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 14 THE TABLE. 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 loth of October. White-bait. Scallops. Redfish, or spotted bass. This is n. 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. Sal- mon. 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 mack- erel. 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. Co- lumbia 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. yVvXVeXlMugU allmla\. 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. 15 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 con- versing, 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 dur- ing 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 ist of May, until the ist of June; after this time it commences to run out until July first, when cutting is stopped. The demand has been so great for 1 6 THE TABLE. 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 ist 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 jn 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. ■ Com or winter salad (called by the French doucette, and by the Gernians 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 i to June. Escarolle 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. VEGETABLES. 1 7 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 princi- pally 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 i. Sweet potatoes from August until June. Peas from March until November. Parsnips from September until June. Pumpkins from September until February. Roraaine 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 improv- ing 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. 2 1 8 THE TABLE. 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. Un- like 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 Ndrth Carolina, a^ a musk-melon, in order to be of good fla- vor, 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 finehf 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 tbey are most appreciated. Melons fifst appear about the middle of July, and last until cold weather. HOW TO SET A TABLE, 19 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, undfer the chandelier, and see to it that it is perfectly steady ; that is to say, that there is no ^^ © o A— Plates. B— Flowera. C— Sherry. D — Sauteme. E — Fruits. F — Cakes. G— Celery. H— Radishes. I —Black and Red Pepper. K— Salt Cellars. I— Green Glass for Sauteme. 2 — Glass for Sherry. 3 Red Glass for Rhine Wine. 4— Glass for Champ^ne. 5 — Glass for Latour. 6 — Glass for Chambertin. 7— Glass for Water. 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. 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 boutonnUre for each gentleman, also on the right side of the cover. 20 THE TABLE. 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, (^eces monUes); 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 know- ing 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 Cand 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 mem- bers 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 apologias are neces- sary 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 serv- ing 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, includ- ing 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 HOW TO SERVE MEALS. 21 temperature should never exceed sixty degrees. The dining-room should be well aired before dinner commences. Great dare 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 co\iX%&s,\\T., Relevh, Entries, axA 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 relevis, three entries, 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 wmes 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 dan- ger 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, 398. Haut Sauterne, SOUPS. Cream of Asparagus, 70. Consomni^ Royale, 107. Amontitlado. HORS d'ceuvre. Radishes, 293. . Olives. Timbales k TEcossaise, 261. RELEVES. Bass k la R^gence, 305. , Potatoes k la Windsor, zoo8. Raventhater-Berg, Fillet of Beef, larded k la Parisienne, 514. Saddle of Mutton, currant jelly, t(ifi, Pontmery Sec. ENTREES. Sweetbreads, larded k la Colbert, 6x7. Terrapin k la Maryland, 397. Chateau Lattmr. SORBET. Kirich Punch, 1305. ROTIS. Canvas-back Pucks, 874. Celery, Mayonnaise Salad, 1042, Chamhertin. ENTREMETS. Artichoke Bottoms, 897, French Peas, 977. String Beans, 948. SWEET ENTREMETS. Plum Pudding k I'Anglaise, 1163. ICES. Vanilla, ia7z. Fistache, 1275. Fruit. Cakes. Coffee, 1349. Cordials. 2 2 THE TABLE. 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 ki Clams, 300. Beef K I'Ecossaise, 6. Anchovies, 284. Celery, 290. Smelts k la Toulouse, 354. Civet of Hare, poivrade sauce, 886. Stuffed Cabbage, 919. Breast of Lamb, jardlni&re, 702. Roast Chicken, 75s. Watercress Salad, 1072. Orange Water-Ice, 1280, Allumettes, 1205. Roquefort Cheese. Coffee, 1349. Thursday^ January Breakfast. Scrambled Eggs, with Chicory, 409. BroUed Oysters, 382. Flat Sausages, with White Wine, 735. Carrots, with Cream, 927. Brioche a laCond6, 1203. Cuncljcon. Oysters k la Mali, 386. Irish Stewed Mutton, 660. Shrimp Salad, 1067. French Pancake, with jelly, 1187. JDtnner. ' Clams, 300. Consomme au Vermicelli, 103. Celery, 290. Lyon Sausage, 286. Frogs* Legs a la Geo. Merrill, 1372. Leg of Mutton kla Cond£, 649. Stuffed Onions, 970. Supreme of Chicken k la Toulouse, 786. Fresh Mushrooms on Toast, 914. Red-head Duck krAm^ricaine, 820. Lettuce and Egg Salad, 1058. Peach Ice-Cream, 1276. Almond Biscuits, 1235. Coffee, 1349. Friday, January — Brmkfaet. JDinncr. Tomato Omelet, 456. BlackrBass; Oyster sauce, 309, 173. Chicken Livers en Brochette. 769. Potatoes a la Lyonnaise, 991. Waffles and Sugar, 1196. Cuncl)£on, Croquettes of Salmon k la Victoria, 365, 208. Calf's Head k la Vinaigrette, 640. Okra, stewed with cream, 1031. Russian Salad, 1065. Bread Pudding, 1132. 3 Oysters a 1' Alexandre Dumas, 299. Mulligatawney k la Delmonico, 35. Olives. Thon, 282. Fompano, with fii\e Herbs, 331. Broiled Tenderloin, with Mushrooms, 496. Lima Beans, 952. Chicken Vol-au-Vent au Salpicon Royal, 810, Artichokes k la Barigoul, 897. [255. Roast Woodcock, 871. Chicory Salad, 1045. IcedTimbale of Rice, 1175. Swiss Cheese. Coffee, 1349, 34 THE TABLE. Saturday, January — . Breakfast. ?Binn£r. Oatmeal and Cream. Eggs k la Proven9ale, 422. Cod*s Tongues, black butter. 349. Fried Cairs Brains, sauce tartare, 559. Oyster Plant, with butter, 1018. Baked Apples, 1124. Cttncl)£on. Crabs h. la St. Laurent, 372, Broiled Chicken on Toast, 756. Bru^els Sprouts, 922. Timbales h. la Schultze. 263. Rum Omelet, 476 Oysters, 298, Cream of Chicken, 62. Anchovies, 284, Radishes, 292. Sheep's-head, Lobster sauce, 158. Braised Beef & la Morlaisienne, 47S. Potatoes en Surprise, 1005. Lamb Chops a la Signora, 68x. French Peas. Roast Partridge, 843 . Celery Salad, 1042. Charlotte au Cafe, 1262. Coffee, 1349. Sunday^ January Ureakfast. JBinn^r, Kidney Omelet, 463. Broiled Shad, maitre d*h6tel, 326. Hamburg Steak, Madeira sauce, 526-x85. Potatoes Lyonnaise, 991. Cream Renversee, 1252. Cuncl) xon. Truffled Boned Turkey, 813. Mighon Filets & la Boh^mieniie, 513. Potatoes au Gratin, 1004. Shrimp Salad, 1067. Chaussons, 1236. Oysters, 298. ^ Consomme Colbert, 120. Olives. Celery, 290. Smelts a la Bearnaise, 353. Grenadin of Veal i,la Sevigne, 588. Celery, with' Marrow, 930. Fried Chicken, Cream sauce, 181. String Beans. 948. Punch k la Lallah Rookh, 1308. Roast Doe-birds i rAmericaine, 840. Escarole Salad, 1055. Peach Pudding, 1150. Gorgonyolla Cheese. Coffee, 1349. Ureakfaat. Monday^ _ January _ — . Boiled Eggs. Broiled Calf s Liver and Bacon, 584, Tripe k la mode de Caen, 547. Potatoes Lyonnaise 991. Stewed Pears, 1333. Cttncl)£on. Fried Oysters, 380. Veal, stewed with Peas, 631. Cauliflower Salad, 1040. Pineapple Pie, 1087. JDinncr. Clams, 300. Julienne, 27. Celery, 290. Radishes. 292, Turbot. sauce aurora, 309-182. Bouchees & la Reine, 270. Flageolets, 1365. Epigrammes of Lamb, with Asparagus tops, 690. Spaghetti k I'ltalienne, 960. Roast Bee^, 527, Tomato, Mayonnaise Salad, 1071. Champagnejelly, 1322. Lady Fingers, 1231. Coffee, 1349. MENUS. 35 Tuesdayy January — . Breakfast. Scrambled E^gs, with trufifles. 407. Boiled Haddock, Cream sauce, 352-181. Brochettes of Lamb & la Dumas, 674. Potatoes Parisienne, 986. Cr^me en Mousse au Cafe, 1353. £tincl)£ Bluefish k ritalienne, 337. Escalops of Veal ^ la Duxelle, 569. Stuffed Cucumbers, 937. Croquettes of Macaroni, 279. Blackberry Tarts, 11 19. Dinner. Oystersi 298. Clear Green Turtle, 18. Tomatoes, 288. Radishes, 392. Shad, with' fine Herbs, ^23. Broiled Sirloin Steak k la Bordelaise, 491. Potatoes»Bignon, looi. Timbale of Foie-gras» Lagard&re, 809. Roast Partridge, 843. Lettuce, Mayonnaise Salad, 1057-1042. ' Apples Meringu^es, 1248. Cheddar Cheese. Coffee, 1349. Wednesday^ February — . S tea kfast HJinncr. Eggs k rimperatrice, 440. Mutton Chops, Soyer, with Potatoes, 647 Broiled Ham, 753. Milan Cake, 1328. £tincl)con. Fried Oysters, 380, Blanquette of Veal, with nouilles, 552. Fried Sweet Potatoes, 993. Mince Pie, 1082 Clams, 300. Menestra. 36. Sardines, 283. Celery, 390, Lobster en Chevreuse, 362. Tenderloin Piqui k I'Egyptienne, 521. French Peas. Broiled Fresh Mushrooms on Toast, 916. Croquettes of Sweetbreads, with Peas, 630. Roast Goose, 808. Watercress Salad, 1072, Boiled Peach Dumplings, 1125. Coffee, 1349. Thursday, February — . 13rcakfa0t. nnncr. Omelet Regence, 470. BoQed Porgies, maitre d'hdtel, 329. Minced Veal k la Biscaenne, 576. Turnips and Gravy, 967. Preserved Cherries, 1347* £unct)£on. Oysters en Brochette au Petit Sale, 385. Chicken Pot Pie, 757. Tomatoes k la Marseillaise, 1029. Beef Salad, 1039. Stewed Pears, 1333. Oysters, 298. Consomme, with Italian paste, 103. Olives. Tomatoes, 288. Broiled Spanish-Mackerel, 329. ' Cucumber Salad, 289. Beef Tongue kla Gendarme, 532. Fried Oyster Plant, 102 1. Salmi of Woodcock k la Chasseur, 873. Roast Veal, 583. Lettuce Salad, X057. Pistache Ice Cream, 1275. Bitter Almond Macaroons, 1209. Coffee, X349. 36 THE TABLE. Friday, February — . Bwakfast. Eggs k la Chipolata, 442. Picked-up Codfish, 346. Lamb en Brochette, Colbert sauce, 674-190. Stewed Potatoes, 995. Rice and Milk, 1177. Wvmtx. £uncl)£ t)£on. Fillets of Sole k la Venitienne, 338. Breaded Veal Cutlets, Tomato sauce, 563. String Beans, 946. Crab Salad, 1047. , Plum Puddingy J 163, Oysters, 29S. Bisque of Lobster, 10. Sardines, 283, Olives. Salmon, en papillotes, 302. Tenderloin h. la Hussarde, 519. Succotash, 1022. .Coquilles of Chicken, with Mushrooms, 271. Roast English Snipe sur canape, 868. Celery Salad, 1041. Baba, 1216. Pont l'Ev6que Cheese. * " Coffee, 1349. -Saturday^ February Breakfast. Omelet Bonne Femme, 466. Tnpe Saute k la Lyonnaise, 548. Beefsteak, with Watercress, 524. Hashed Potatoes, with Cream, 1003. Com Fritters, 965. Cttntl)£on. Canape Lorenzo, 391. Lamb Chops k la Robinson, 682. French Pea's. Anchovy Salad, 1037. Diplomatic Pudding, 1129. Slinnfr. Oysters, 298. Consomme Tapioca, 104. Thon, 282. Celery, 290. Boiled Sheep's-head, with fine Herbs, 352-323. Pig's Cheek, Apple sauce, 726-168. Oyster Plant k la Poulette, 1019. Pijpff of Chicken k la Creole, 783. Beans a 1' Anglaise, 948, Roast Mutton, 585. Barbe de Capucine Salad, 1038. Charlotte Russe, 1261. Coffee, 1349. Sunday^ February — . jBreakfast. Eggs k la Turque, 439. Hashed Lamb, 70a. Sausages, with White Wine, 735. Potatoes Julienne, 1013. Peach Marmalade, 1331, £ttncl)£on. Broiled Spanish Mackerel, maitre d'hdt?!, 329. Cucumber Salad, 289. Stewed Veal k la Marengo, 624. Rhubarb Pie, 1085. JDmncr. Oysters, 298. Consomme Douglas, 114. Celery, 290. . Lyons Sausage, 286. Croquettes of Lobster, sauce Colbert, 365-190. Sweetbreads k la Duxelle, 608. Broiled Tomatoes, 1025, Chicken Saut^ k I'Hongrobe, 772. Spinach, with croOtons, 943. Romaine Punch, 1304. Roast English Snipe, 868. Watercress Salad, 1072. Croustade of Rice, 1 176, Imported Brie Cheese. Coffee, 1349. MENUS. 2>1 Monday, February Breakfast. Omelet Me^icaine, 473. BroQed English Breakfast Bncon, 754. CalPs Liver Saute ^ I'ltalienne, 580. Stewed Tomatoes, 1027, Preserved Plums, 1343. Citncl)con. Soft Clams k la Merrill, 389. Curry of Chicken k I'lndienne, 792. French Peas. Salad Su^doise, 1069. Mitle-feullles, 1223. SI inner. Clams, 300. Consomm^ Printanier, 109. Celery, ago. Caviare, 281. Broiled Smelts, B^arnaise, 353. Broiled Lamb Chops, Bordelaise sauce, 647-186. Spaghetti k Tltalienne, 960. Antelope Steak^ Currant jelly sauce, 884. Sweet Potatoes, HoIIandaise, 999. Roast Teal Ducks, 859. Chicory Salad, 1045. Tapioca Pudding, 1141. Coffee, 1349. TuesdUy, February 33r£akfa0t. SDtnnn'. Eggs au Miroir, 425. Broiled Deviled Mutton, Kidneys, 715. Hamburg Steak, Russian sauce, 526. Lima Beans, 952. German Pancake, 11S8. Cttncl)£on. Broiled Shad, raaitre d'h6tel, 326. Cucumber Salad, 289. Salmi of Duck, Rouennaise, 825. Onions, with Cream, 968. Greengage Pie, 1093. Oysters, 298, ^ Chicken k la Richmond, 62, Celery, 290. Radishes 292. Stuffed Lobster, 367. Tenderloin, piqu^ k la Portugaise, 517. Potatoes Duchesse, 1006. Squabs en Crapaudine, 819. Brussels Sprouts sautes au beurre, 922. Roast Chicken, 755. Celery, Mayonnaise Salad, 1042. Sponge Cake, 1 195. English Cheese. Coffee, 1349. Wednesday, February Sreakfaat Tomato Omelet, 456, Broiled Smelts, Beamaise, 353. Chicken Livers en Brochette, 769. Potato Croquettes, 997. Preserved Apricots, 1340. Cancl)£on. Lobster en Brochette, 361. Beeisteak Pie i TAnglaise, 487. Spinach, with eggs, 943. Macddoine Salad, 1063. Huckleberry Tarts, 1113. Hinner. Oysters, 298. Giblet k I'Anglaise, 22. Sardines, 283. * Celery, 290. Bass k la Chambord, 343. Stewed Veal k la Grecque, 626. Edible Snails k la Bourguignonne, 393. Artichokes, Barigoul, 897. Roast Plover, 865. Lettuce Salad, 1057. CrSme en mousse, 1260. Sweet Almond Macaroons, 12x0. Coffee, 1349. 38 THE TABLK. Thursday, February — . B«akfa0t. Slinner. Eggs i I'lmperatrice, 440. Broiled Pig's Feet, maJtre d'hJtel, 727, 145 Smoked Beef, with Cream, 486. Potatoes Hollandaise, 999. Brioche, 1201. Cttntl)£on. Oyster Patties, 387. Sirlcin Steak & la Duchesse, 494. Potatoes Chateau, 1009. Lobster Salad k la Plummer, 1062. Vanilla Eclairs, 1245 Clams, 300. Consomme Rachel, 123. Radishes, 292. Olives. Crabs, St. Laurent, 372. Fanpiette of Veal, puree of Chestnuts, 594. Fried Oyster-plant, 1021. Chicken Saute, with tarragon, 774. Asparagus a la Tessinoise, 906. Roast Beef, 527. Celery, Mayonnaise Salad, 1042. Parfait au CafiS, 1295. Coffee, 1349. Friday, February BrcakfaBt. !Dmn£r. Omelet, with fine Herbs, 451. Haddock, Cream sauce, 352, i8x. « Brochette of Lamb k la Colbert, 674, igo Saratoga Potatoes, loii. Buckwheat Cakes, 1x83. Ciincl)£on. Fried Smelts, Tomato sauce, 301, 205. Leg of Mutton, Bretonne, 650. Spaghetti k I'ltalienne, 960. Russian Salad, 1065. Blackberry Pie, 1097 Oysters, 298. Bisque of Clams, 8. Celery, 290. Olives. Lobster k TAmericaine, 357. Broiled Tenderloin k la Nivemaise, 505. Stewed Tomatoes, 1027. Stuffed Pig's Feet, P^rigueux, 732. Goose, stuffed w^th Chestnuts, 808. Romaine Salad, 1064. Custard Pudding, 11 54. Brie Cheese. Coffee, Z349. Saturday, February Brcakfaat. JUinncr. E^gs a la Reine, 438. Broiled Fresh Herrings, anchovy butter, 329, Minced Veal k la Catalan, 575. [146. Stewed Carrots, and Cream, 927. Peach Marmalade, 1331. imit\^ eon. Broiled Lobster, Tomato sauce, 364, 205. Stewed Lamb, and Potatoes, 708. Broiled Fresh Mushrooms on Toast, 9x6. Apples, with Rice, 1169. Oysters, 298. Cream of Cauliflower, 73. Celery, 290. Radishes, 292. Bluefish k I'Icarienne, 336. Roast Sucking Pig, Apple sauce, 720. Stuffed Green Peppers, 975, Turkey's Legs k la Diable, 766. Beans Panaches, 950. Roast Spring Lamb, Mint sauce, 1361, 169, Lettube Salad, 1058. Charlotte Russe, 1261, Coffee, Z349. MENUS. Sunday, February 33r£akfast. Omelet, with Cheese. 469. Broiled Mutton Chops, Parisian potatoes. 647, Tripe Saute k la Creole, 545. [986, Wheat Cakes, 1184. Cunrl)£on. Canape Madison, 260. Broiled Sirloin & la Moelle, 493. Spaghetti Napolitaine, 959. String Bean Salad, 1068. Frangipani Tarts, xizx. Hinncr. Oysters h. I'AIexandre Dumas, 299. Consomme Chdtelaine, 128, Radishes, 292. Tomatoes, 288. Bass a la Venitienne, 338, Chicken Saut^ k la Marengo, 771. Sweet Potatoes Hollandaise, 999. Sweetbreads, larded k la Soubise, 606. Carrots, with Cream, 927, Punch k la Lorenzo Delmonico, 1303. Roast Beef, 527. Barbe de Capucine Salad, 1038. Cabinet Pudding k la Sadi-Carnot, 1164, Strachiilo Cheese. Coffee, 1349. Monday, February Breakfast. HDtnncr. Eggs k la Bonne Femme, 432. Cod's Tongues k la Poulette, 351. Tenderloin of Fork, sauce piquante, 741, 203. Fried Oyster-plant, 1021, Waffles, with Sugar, 1196. Cttn£l)£on. Hashed Lamb k la Polonaise, 700, Escalops of Veal, Jardiniere, 56S. Succotash, 1022. Shrimp Salad, 1067. Pear Pie, 1084. Clams. 300. A la Russe, 55. Olives. Bologna Sausage, 286. Halibut, Lobster sauce, 309-158. Corned Beef, with Kale sprouts, 490. Potatoes k la Windsor, 1008. ' Sweetbreads k la Beamaise. 610. Green Peas k la Bourgeoise, 970. Roast Chicken, with Watercress, 755. Doucette Salad^ 1052. Apple Charlotte, 1x67. Coffee, 1349. Tuesday^ February — . Breakfast. Omelet R^gence, 470- Broiled Ham, 753. Lamb Chops k la Robinson, 682. Lima Beans, 95s. Stewed Plums, 1337. Ctrncl)£on. Broiled Deviled Lobster, butter sauce, 364, Stewed Tripe k la Lyonnaise, 548. Fried E^g-plant, 907. Apple Fritters, 1191* 1S9- ©inner. Oysters, 298. Crabs, with Gumbo^ 24. Radishes. 292. Olives. Smelts, Toulouse, 354. Tendron of Veal a la Chipolata, 636. Chicken Saut6 k la Parmentier. 773. Tomatoes k la Bock, 1026. Roast Squabs, 8x6. Beet-root and Doucette Salad, 10J3. Almond Cake, X224. Neufchatel Cheese. Coffee, 1349. 40 THE TABLE, Wednesday^ February — . BreakfaBt. 5D inner. Eggs & la Hyde, 448. Broiled Boned Smelts, tartare sauce^ 354, 207 Escalops of Veal au Jus, 568, • Hashed Potatoes, 100s. Milan Cake, 1228. , Cttntl)£on. Welsh Rarebit, 294. Bass, with fine Herbs, 323. Broiled Porterhouse Steak, 524. Macaroni Croquettes, 279. Pumpkin Pie, , 1099. Oystere, 398. Brunoise, with Sorrel, 4. Celery, 29a. Olives. Salmon Cutlets, Victoria, 366. Antelope Steak, Currant jelly, 890, Oyster Plant k la Poulette, 1019. MignOn Filets, with Marrow, sio. Cauliflower, sauce Hollandaise, 925. Upland Plovers, sur canape, 865. Escarole ^lad, 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 Calfs Liver and Bacon, 584. Watercress Salad, 1072. Brioche Fluttes, 1204. Cttnd)£on. Sott Clams k la Newburg, 390. Lamb Stewed k la Creole, 711. Herring Salad, 1074. Cherry Tarts, mi. JUmnfr. Claii^, 300. Cream of Barley, 77. Radishes, 292. Cucumbers, 289. Shad, with Sorrel, 327. Chicken Saut^ k la Bohemieni^e, 778. Stuffed Tomatoes, 1023^ Coquilles of Sweetbreads k la Dreux, 621. New Peas, with cream, 9S0. Roast Turkey; 00. Lettuce Salad, 1059. Bak^d Apple Dumplings, 1122. . Coffee, 1349. Friday^ February — . jBreakfaBt. Hominy and. Cream, 1034. ■Scrambled I^gs, with Truffles, 407. Ficked-up Codfish, 346. Sausages,' with White Wine, 735. Potatoes, maHre d'hdtel, 985. Corn Fritters, 965, Ciinc|)£on. Skate, with black butter, 325, 159. Corned Beef Hash en Bordure, 531. Stuffed Egg-plant, 909. Stewed Peaches, 1334. JUinner. Oysters, 298. Consomme k TAfricaine, ii6. Radishes, 292, Caviare, 281. Biuefish k ITtalienne, 33^. Tenderloin Pique k la Provengale, 518. Cauliflower au Gratln, 926. Veal Cutlets k la Mafechale, 562. String Beans, 948. Doe-birds k TAm^ricaine, 840. Chicory Salad, 1046. Apples Meringuees, i248< Coffee, 1349. MENUS. 41 Saturday, February — . Breokfast. Omelet Raspail. 467. Hashed Mutton au Gratin, 653. Pig*s Feet i la Boston. 730. Succotash, 1022. French Pancake. 1186. £un£l)£on. .Croinesquis aux Truffes, 268. Cairs Head kla Financifere, 637. Stewed Sweet Potatoes, 995. Rum Omelet, 476. Dinner. Clams, 300. Purde of Chestnuts, 91. Celery, 290. Olives. Sole & la Normande, 318. Antelope Chops, port wine sauce, 891. Potatoes Chateau, 1009. Chicken Saut6 i la Bordelaise, 776, Asparagus, drawn butter, 904-157. Roast Mutton. 585. Celery Salad, 1043 Savarin kl'Anglaise, 1199. Coffee, 1349* Sunday^ February Breakfast. Oatmeal, with Cream. E^s k la Meyerbeer, 437. Broiled Deviled Kidneys, 715. Potatoes & la Rice, 1007. Malaga Grapes. Cuncljeon. Broiled Pompano, maltre d'hfitel, 329. Cucumber Salad, 289. Mutton Chops, Soyer, 647. Spaghetti au Gratin, 961. Sago Pudding, 1140. ?Iltnner. Oysters, 298. Cream k I'AUemande, 84. Radishes, 292. Celery,-290, Lobster & la Newburg, 359. Broiled Tenderloin & la Trianon, 507. Potatoes k la Hanna, zoiz. Lamb Chops, maison d'or, 683. Spinach, with CroOtons, 943. Punch k la Frangaise, 131 1. Roast English Snipe, 868. Barbe de Capucine Salad. 1038. Macedolne Glacee k la Cavour, 1298. Stilton Cheese. Coffee, 1349. Monday^ February — . Breakfast. Omelet, with Smoked Beef, 461. Fried Oysters, 380. Lamb Steak kTAm^ricEune, 718. Lima Beans, 952. Brioche, 1201. C«ncl)£on. Timbales k I'Ecossaise, 361. Tendron of Veal, Morlaisienne, 635. Sweet Potatoes Souffl^es, loio. Lobster Salad, 1061. Apple Pie, 1083. Hlxnnfr. Clams, 300. Consommi d'Orleans, no. Olives. Cucumbers, 289. Shad, vert pri, 328. Cromesquis of Chicken k la Richelieu, 764. Cairs Liver, braised, Bourgeoiae, 583. Potato Croquettes, 997. Roast Beef, 527. Lettuce Salad, 1057. Maraschino Puddmg, ii34> Coffee, 1349. 42 THE TABLE. Tuesday, February ■ 38«akfast. Wmxitx. Lobster Omelet, 454. Hashed Turkey k la Cr^me, 804. Lamb's Tongues, sauce piquante, 203. Stewed Potatoes, 994. Stewed Quinces, 1338. Oysters & la Baltimore, 388. Brisbtm of Veal kl'Ecarlate, 555. Macaroni au Gratin, 955. Baked Apple5i|,ii24. Oysters, 298. Cream of Celery kl'Espagnole, 86. Celery, 290. Radishes, 292. Oyster Crabs k la Poulette, 374. Civet of Hare k la Franjaise, 893. Brussels Sprouts, 922. Squabs en Compote, 822. String Beans k I'Anglaise, 948. Roast. Capon, 755. Dandelion Salad, 1048. Baba, with Rum, 1217. Domestic Brie Cheese. Coffee, X349. Wednesday, February — . Eggs k la Tripe, 419. ^alTs Brains, brown butter, 557. Lamb Chops kla Signora,68x. Hashed Potatoes au Gratin, 1004. Rice k la Frangaise, 1x80. Cuncl)con. Lobster en Chevreuse, 362, Breast of Veal k la Milanaise, 596. Carrots and Cream, 927. Spaghetti Napolitaine, 939. Custard ^ie, xioo. JBtnncr. Little Neck Clams, 300. Chicken k la Creole, 65. Radishes, 292. Lyons Sausage, 286. Bass k la Bordelaise, 341. Broiled Sirloin Steak kla Moelle, 493. String Beans au Blanc, 947. Salmi of Duck a la Chasseur, 828. Celery, with gravy, 928. Roast Saddle of Lamb, 664. Escarole Salad, 1055. Chocolate Pudding, 1146. Coffee, 1349. I Thursday, February — . jBreakfaBt. Omelet Espagnole, 472, BroUed Perch, mattre d'h6tel, 329. Black Sausages, with mphed Potatoes, 719. Stewed Tomatoes, 1027. Whipped Cream \ la Vanille, 1254. Cuncl)£on. Fried Oysters, 380. Broiled Chickens' Legs 4 la Diable, 766. Spinach, with Eggs, 943. Lamb's Tongue Salad, 1056. Mince Pie, 1082. Dinner. Oysters, 298. Consomme Dubourg, loi, OUves. Mortadella, 287. Red-snapper, Caper sauce, 352^651. Turban of Chicken k la Cleveland, 791. Potatoes Duchesse, 1006. Sweetbreads, Larded k la Cardinal, 602. . Brussels Sprouts, 922. Roast Ptarmigan, with Watercress, 862. Lettuce Salad, 1058. Fruit Pudding, ii6i. Coffee, 1349. MENUS. 43 WASHINGTON'S BIRTHDAY. Friday, February — . B«alrfiaat. Eggs ^ la Bechamel, 416. Oysters en Brochette au Petit Sale, 385. Minced Lamb k I'Anglaise, 688. Potatoes, maStre d'hfttel, 985. French Pancake, with jelly, 1x87. C«ncl)£on. Crabs k la St. Jean, 371. Stewed Veal k la Chasseur, 632. Stuffed Egg-plant, 909. Caulifiower Salad, 1040. Coffee EcUirs, 1244. flJinncr. Little Neck Clams, 300. Cream Palestine, 74. Tomatoes, 388. Celery, 290. Shad, with fine Herbs, 323. Supreme of Chicken k la Bayard, 787. Broiled Tomatoes, 1025. Lamb Steak, with pur6e of Chestnuts, 7i6-i3t. Stewed Mushrooms on Toast, 9x4. Roast Squabs, 816. Celery Salad, 1042. Pie k la Martha Washington, 1x05. Coffee, 1349. 44 THE TABLE. Saturday, 'February ■ UrtakfttBt. Omelet k la Vanderbilt, 471. Tripe k la Bordelaise, 544. Mutton Kidneys, with Bacon^ 66z. Turnips, cream sauce, 967, x8i. Apples, with Rice, 1169. £uncl)£ )£on. Stuffed Oysters k la Mali, 386. Epigrammes of Lamb k la Chicor^e. 690, Fried Sweet Potatoes, 993. String-Bean Salad, 1068. Peach Tarts, 1x06. SDtnncr. Oysters, 298. Consommd au Sago, 104. Then, 282, Radishes, 292. Bass k la Bordelaise, 341. Tenderloin of Beef Piqu6, sauce P^rigueux, 5x6, 191- Stewed Tomatoes, 1027. Sweetbread Croquettes, with Peas, 620. Roast Teal Ducks, 859. Tomato and Lettuce Salad, 1060. Charlotte Panach^e, 1300. Coffee, 1349. Sunday^ February Breakfast. Poached Eggs on Toast, Anchovy butter, 404, 146. Whitebait, 301. , Smoked Beef, with Cream, 486. Potatoes k la Rice, 1007. Preserved Raspberries, 1346. Cunil)£on. Broiled Spanish-mackerel, mattre d'hAtel, 329. Cucumber Salad, 289, Beefsteak Pie k.l'Americaine, 488. . Omelet au Kirscll, 476. Oysters, 298. Green Turtle, i6. Olives, Radishes, 292, Small Bouch^es k la Reine, 270. Terrapin k la Baltimore, 396. Mignon Filets, with Mushrooms, 5x4. Fresh Green Peas k I'Anglaise, 978. Fricassee of Chicken, with Curry, 7^2. Lima Beans, 952, Punch en Surprise, 1309. Red-head Duck, 876. Lettuce Salad, X05S. Plum Pudding, XX63. GorgonzoHa Cheese. Coffee, X349. Monday^ February Breakfast. Eggs, with Tarragon, 429. Broiled Veal Kidneys k la Diable, 7x5. Stewed Tomatoes, 1027. Tripe k la Mode de Caen, 547. Peach Marmalade, X331. £ttncl)£ )£on. Stewed Oysters k la Pompadour, 384. Mutton Chops, Soyer, 647. Sp£^hetti, with black butter. 954, 159. Anchovy Salad, X037. Hot Savarin, 1198. Wxmtx, Little Neck Clams, 300. Pur^e of Lima Beans, 49. Sardines, 283. Celery, 290. Sheep's-head k la Creole, 339. Shoulder of Lamb k la Macedoine, 697. Risotto, 1017, Chicken Vol-au-Vent, with Mushrooms, 8xo. Roast Loin of Pork, 75X. Barbe de Capucine Salad, 1038." Meringues Glac^es, X30X. Coffee, X349. MENUS. 45 Tpesday, February ©rtakfast. !Dinnn\ Scrambled Eggs, with Mushrooms, 405. Fish Balls, 347. Minced Beef kl'Italienne, 500. Oyster-plant, Cream sauce, 1020. Rice k TAirolo, 1171. £ttncl)eon. Broiled Lobster, Ravigote sauce, 363. Blanquette of Veal k I'Ancienne, 553. Tomatoes' k la Marseillaise, 1029, Pineapple Pie, 1087, Oysters, 298. Chicken k la Turque, 69. Cucumbers, 289. Radishes, 293. Fried Oyster Crabs, 375. Stewed Antelope, sauce poivrade, 886. Mushrooms, with Cream, 915. Croquettes of Lamb k la Patti, 679. Potatoes Bignon, looi. Teal Duck k FAm^icainc, 840. Doucette Salad, 1054. Tapioca Pudding, 1X4X. . Roquefort Cheese, Coffee, 1349. Wednesday, February - Breakfast. Omelet, with Peas, 459. Broiled Ham, 753. CalTs Liver k I'Alsacienne, 582. Hashed Potatoes au Gratin, 998. Wheat Cakes. 1184. £ttncl)£on. Crabs k la St. Laurent, 372. Sausages k la Gastronome, 740, BroQed Tomatoes, 1025. Potato Salad, 1073. Boiled Apple Dumplings, 1127. JDxnner. Little Neck Clams, 300. Tomatoes and Rice, 57. Olives. Celery, 290, Bluefish k I'ltalienne, 337. Tenderloin, Marinaded, Russian sauce, 511. Beans Panaches, 950. Lamb Chops k la Signora, 681. Brussels Sprouts, 922. Roast Chicken, 755. Celery, Mayonnaise Salad, 1042. Biscuits Tortoni, 1287. Petites Bouchees k la Mme. Astor, 1238, Coffee, 1349. Thursday^ February Brfakfast. Kidney Omelet, 463. Oysters k la Poulette, 383. Hamburg Steak, Colbert sauce, 526, 190. Stewed Sweet Com, 964, Crdme en Mousse au Maraschino, 1257. JDinntr. Cuncl)£on. Canape Madison, 269. Salmi of Duck k la Marechale, 831. Spinach a la Vieille Mode, 941. Beef Salad, 1039. Apple Tarts, 1120. Oysters k ^Alexandre Dumas, 299. Chicken k I'HoUandaise, 64. Sardines, 283. Radishes, 291 Skate, with black butter, 325, 159. Potatoes a la Windsor, 1008. Saddle of Mutton k la Sevigne, 66g. 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. 46 THE TABLE. Friday March — . Bieakfast. Eggs a la Post, 1359. Picked-up Codfish, 346. Pig's Feet a la St. Hubert, 727. Potatoes, Hollandaise, 9g0. Stewed Quinces, 1338. ' Cuncl)£on. Scallops, poulette sauce 392,598. Veal Cutlets k la Mar^chale, 562. Potatoes, Julienne, 1013. Lobster Salad a la Boardman, X361. Plum Pudding, 1163. SItnner. Clams, 300. Puree of Green Peas, 49. Olives. Radishes, Bass ^ la Bordelaise, 341. Hashed Turkey, with Cream, 804. Lamb Chops k la Villeroi, 686. Spinach au Crofltons, 943, Roast Chicken, 755. Celery Salad, 1041. Baba, 12x6. Coffee^ 1349- Saturday, March — . Srtakfast. Eggs a la Livingstone, 4x0. Breaded Broiled Lamb Fries, Tomato 5auce,673. Mignon Filets k la Parisienne, 514. Potato Croquettes, 997. Corn Fritters, 965/ ?Dinn£r. £ttncl)£on. Stuffed Deviled Crabs, 370. Stewed Mutton k la Parisienne, 70S. Broiled Chicken Livers au Petit Sale, 769. Choux a la Cr6me, 1246. Oysters, 298. Ox-Tail a I'Ecossaise, 39. Celery, 290. Lyons Sausage, 286, Perch aux Fines Herbes, 331. Pork Chops, Apple sauce, 748. Succotash, X022. Chicken, Saute k la Maryland, 785. Green Feas a I'Anglaise, 978. Roast Plovers, 865. Dandelion Salad, X049. Charlotte Russe, 1261, CoflFee, 1349, Sunday, March Breakfast. Eggs k la Suisse, 441. Rice k I'Airolo, 1x71. Corned Beef Hash au Gratin, 529. Sausages a I'Anglaise, 736. Stewed Tomatoes, 1037. Waffles and Sugar, 1x96. Cttncljcon. Lobster k la Newburg, 359. Stewed Veal, with Oyster-plant, 630. Macedoine Salad, X063. Rice and Orange Pudding, 1130. ?Dmn£r. Oysters, 298, Potage k la Dorsay, 96. Celery, 290. , Radishes, 292. Sole Joinville^ 322. Squabs en Crapaudine, 819. Potatoes, Duchesse, xoo6. Antelope Steaks, pur^e of Chestnuts, 882. Risotto, 1017. Punch k la Cardinal, 1306. Roast Tenderloin of Beef, 516. Lettuce and Tomato Salad, jo6o. Omelet Soufflee, 474. Camembert Cheese. Coffee, 1349. MENUS. 47 Monday., March BrtakfaHt. Barley, with cream. Fish Balls k la Mrs. Harrison, 347. Mutton Kidneys k la Diable, 715. Potatoes k I'Hollandaise, 999. Watercress Salad, 1072. Stewed Prunes, 1330. £tincl)eon. JDinncv. Oysters Fried a la Arthur Sullivan, 1360. Game Pie a la Levi P. Morton, 1362. Stewed Tomatoes, 1027. Rhubarb Tarts. 1112. Little Neck Clams, 300. Printanier Chasseur, 52. Olives. Thon, 282. Salmon en Papillotes, 302. Sirloin ■ Steak, with Marrow, 493. Potato^, Chateau, 1009. Duck a la^Rouennaise, 825. Asparagus, HoUandaise, 904. Roast Mutton, 585. Romame Salad, 1064. Tutti Frutti k la Gen. Harrison, 1364. Coffee, 1349. Tuesday^ March — . Breakfast. JBxnner. Eggs a la Duchesse, 449. Broiled Sardines on Toast, 403. Mignon Filets, Anchovy butter, 509, 146. Broiled Sweet Potatoes, 983. "Whipped Cream a la VaniUe, 1254. £tincl)£on. Stuffed Deviled Clams, 376. Stewed Lamb, Louisianaise, 710. Timbales a la Schultze, 263. Cocoanut Fie, iioi. Oysters k TAlexandre Dumas, 299. Giblet k I'Anglaise, 22. Celery, 290. Radishes, 292. Broiled Shad, 326. Cucumber Salad, 289. Piloff of Chicken a la Turque, 782. Potatoes en Surprise, 1005. Spring Lamb Chops k la Soubise, 647, 250. Stuffed Peppers, 975, Roast Teal Duck, 859. Chicory Salad, 1045. Rice klaCond^, iz8i. Coffee, Z349. Wednesday^ March — . Breakfast. .719- Eggs k la Paysanne, 433. Chicken Hashed au Gratin, 805. Black Sausage, with mashed potatoes, Carrots and Cream, 927. Stewed Apricots, 133s. Cuncl)£on, Oysters a la Villeroi, 381. Mutton Kidneys en Brochette, with bacon, 661, Chicory, with gravy, 933. Calfs Liver Saute k la Proven9ale, 581. Onions, with cream, 968. Chocolate Eclairs, 1243. Dinner. Clams, 300. Consomm^ aux Quenelles* 129. Sardines, 283. Radishes, 292. Bass k la Chambord, 343. Civet of Antelope k la Fran9aise, 893. Noix of Veal k la Bourgeoise, 590, 583. Tomatoes k la Bock, ZO26. Roast Rice-birds, 877. Lettuce, Mayonnaise salad, 1042. Baba, creme k la vanille, 12x8. Coffee, 1349. 48 THE TABLE. Thursday^ March — . Omelet, with fine herbs, 451. Boiled Codfish, oyster sauce, 352. Mutton Chops k la Robinson, 682. Potatoes, maftre d'h6tel. 985. Apple Fritters, 1191. JUinnn-. Cuml)coti. Smelts, with white wine, 342. filanquette of Veal, with nouilles, 55a. Fried. Egg-plant, 907. Rum Cake, 1229. Oysters, 398, Puree of Tomato ^ I'Andalouse, 58. Olives. Radishes, 292. Croquettes of Lobsters, sauce aurora, 365, 182. Boiled Turkey, oyster sauce, 797. Stuffed Tomatoes, 1023. Roast Tenderloin of Beef k I'Hussarde, 519. Potato Croquettes, 997. Roast English Snipe, 868. ^ Dandelion Salad, 1049. Peach Ice-cream, 1276. Biscuits Ambroisienne, 1234, Gruyire Cheese. Coffee, 1349. Friday^ March 33reakfa0t. Eggs, with brown butter, 414. Broiled Shad, maitre d'hdtel, 326. Pig's Feet k la Boston, 730. Saratoga Potatoes, loii. Buckwheat Cakes, 1183. Cancl)£on. Crabs k I'Anglaise, 373. Epigramme of Lamb, Macedoine, 689. Lima Beans, 952. ' Cold Bass en Remoulade, 209. Pineapple Fritters, 1191. JBtnncr. Little Neck Clams, 300. Cream of !Rice, 78. Tomatoes, 288. Celery, 290. Codfish, egg sauce, 352, 161. Salmi of Doe-birds a la Gastronome, 842. String Beans, with butter, 94S, Veal Cutlets k la Philadelphie, 565. I Roast Leg of Lamb, 648. Barbe de Capucine Salad, 103S. Custard Pudding, 1154. Coffee, 1349. Saturday^ March — . Breakfaat. Omelet, with Sardines, 468. Haddock, cream sauce, 352, 181. Hamburg Steak, Russian sauce, 526. Mashed Potatoes au Gratin, 998. Brioche, 1201. Cttncl)£ Red-snapper a la maitre d'h6te], 329. Fricandeau of Veal, with sorrel, 577. Stewed Tomatoes, 1027!, Plum Tarts, 11 10. SIxnnev. Oysters, 298. Shin of Beef, liee, pp. Radishes, 292. Anchovies, 284. Oyster Patties, 3S7, Pigeon Cutlets, Victoria, 815. Asparagus a laTessinoise, 906. Croustade of Kidneys a la Perigueux, 680, 191. Roast Beef, 527. Celery, Mayonnaise salad, 1042. Charlotte Russe, 1261. Coffee, 1349. MENUS. 49 Sunday, March — . Breakfast. Eggs k I'Aurore, 444. Fried Smelts, tartare sauce, 301, 207. Broiled Calf's Liver and Bacon, 584. Fried Potatoes, 993. Stewed Apples, 1332. Ctincl)£on, Lobster k F Americaine, 357. Irish Mutton Stew, 660. Com Stewed with butter, 964. Deviled Lamb Fries, mfdtre d'hdtel, 672, Tomato Salad, 1070. Caramel Pudding, 1x66. JDtnncr. Oysters k 1' Alexandre Dumas, 299. Fotage k la Montmorency, 97. Olives. Celery, 290. Sheep's-head au Gratin, 319, Broiled Tenderloin of Beef k la Cheron, 5^. Parisian Potatoes, 986. Coquilles of Sweetbreads k la Dreux, 621. Punch en Surprise, 1309. Roast Chicken, 755. Lettuce Salad, 1057, Neapolitan Ice-cream, 1392. i45> Biscuits k la Richelieu, 1232. Roquefort Cheese. Coffee, 1349' Monday^ March BrcakfdHt. Omelet R^gence, 470. Oysters en Brochette au Petit Sale, 385. Smoked Beef, with cream, 486. Potato Croquettes, 997. Iced Timbale of Rice, 1175. Cuncl)£on. Stuffed Oysters a la Mali, 386. Lamb en Brochette k la Dumas, 674. Stuffed Egg-plant, 909. Chicken Croquettes, with peas, 376. Pear Tarts, 1109. JUinnfr. Little Neck Clams, 300. Sorrel Fermiire, 81. Celery, 290. Sardines, 283, Fresh Mackerel, with white wine. 342. Curry of Lamb k I'lndienne, 677. Fried Oyster-plant, 102 1. Chicken Saute k la Bordelaisc, 776. Brussels Sprouts, 922. Roast Leg oi Lamb, 64B. Doucette Salad, 1054. Se^o Pudding, 1140. Coffee, 1349. Tuesday, March — . Breakfast. !]Dinncr. Eggs a la Turque, 439. Brofled Perch, tomato sauce, 353, 205. Hashed Lamb a la Polonaise, 700. Saratoga Potatoes, zoix. Stewed Peaches, 1334. iDttn£l)£i)n. Oysters a la Baltimore, 388. Veal Cutlets a la Milanaise, 563. Potatoes a la Rice, 1007. Turban of Apples, 1174. 4 Oysters, 998. Beef k I'Ecossaise, 5. Tomatoes, 288. Olives. Red-snapper k I'HoUandaise, 317. Balotine of Squab k I'ltalienne, 8x8, Shoulder of Lamb, jardiniere, 696. String Beans, 948. Roast Plovers, 865, Watercress Salad, 1072. Almond Cake, 1224. Coffee, 1349. 50 THE TABLE. Wednesday, March Uwakfaat. Omelet Raspail, 467. Broiled Spanish-mackerel, 329. Saus^es k I'ltalienne, 737. Mashed Potatoes, 998. Milan Cake, 1228^ Cunc|)£Ott. Crabs k la St. Jean, 371. Stewed Beef a la Turque, 542. Saratoga Potatoes, loix. Stuffed Egg-plant, gog. Apricot Pie, 1092, SDtmter. Clams, 300. Consomme au Semoule, 104. Celery, 250. Radishes, 292. Salmon k la Creole, 339. Chicken Fricassee k la Reine, 780, Cauliflower, with butter, 925. Fresh Artichokes k la Barigoul, 897, Roast Snipe sur Canape, 868. Chicory Salad, 1045. Maraschino Pudding, Z134. Coffee, 1349. Thursday^ March Breakfast. Scrambled Eggs, with truffles, 407. Cods* Tongues, black butter, 349, Lamb en Brochette k la Dumas, 674. Hashed Potatoes, 1002. Cr^me en Mousse au Cafe, 1253. ' Cmtcl)£on. Broiled Pompano, maitre d'h6tel, 329, Calfs Head k la Cavour, 638. Oyster-plant k la Poulette, 1019. Tongue Salad, 1056. Cherry Tarts, iiii. ^Dinner, Glen Cove Clams, 300, Cream of Lentils a la Major-domo, 88. Radishes, 292, Olives. Lobster Cutlets, sauce Colbert, 366, igo. Broiled Tenderloin k 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, T]i2. Gorgonzolla Cheese. Coffee, 1349. Friday^ March — . BreakfaBt. Omelet k I'Espaghole, 472. Scallops k la Poulette, 392, 598: Chicken Livers, sautds au madfere, 767. Potatoes k I'Hanna, 1012. Small Brioches, 1202. Cuncl)£ Broiled Boned Smelts, tartare sauce, 353, 207, Stewed Lamb, with Peas, 706. String-Bean Salad, 1068. Stewed Green-gages, 1336. Blue Point Oysters, 298, Frogs a I'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. MENUS. 51 Saturday, Miirch Breakfaet. Eggs k la Valencienne, 421. Fried Sole, sauce tartare, 320, 207. Amourettes of Lamb k la Diable, 673. Potatoes k 1' Anglaise, 988. French Pancake, 11S6. £ttncl)£on. Oyster Patties, 387. Chicken Croquettes k la Reine, 758. French Peas. Beef Salad, 1039. Boiled Peach Dumplings, 1125. JDinncr. Little Neck Claras, 300. Ox-Tail k I'Anglaise, 40. Olives. Cucumbers, 289. Bass k la Bordelaise, 341. Salmi of Plover k la Modeme, 870. Turnips, with gravy, 967. Mignon Filets k la Bohem^enne, 513. Asparagus, Hollandaise, 904. Roast Goose, B08. Barbe de Capucine Salad, 1038. Apple Pudding, 1152. Coffee, 1349. ' Sunday, March Breakfast. Omelet, with cheese, 469. Picked-up Codfish, 346. Minced Beef k la Cat^an, 502. Hashed Potatoes au Gratin, 1004. Oatmeal, with cream. tnnt^tan. Canape Lorenzo, 391. Broiled Spring Chickens, 756, Sweet Potatoes k rHollandaise, 999. Russian Salad, 1065. Chat^sons, 1236. Dinner, Oysters k I'Alexandre Dumas, 299. Pur^e Faubonne, 46. Sardines, 283. * Celery, 290. Shad, vert-pr6, 328. Shells of Sweetbreads k la Cardinal, 623. Artichokes k la Florentine, 903. Breast of Turkey k la Robinson, 807. Cauliflower au Gratin, 926. Punch k la Delmonico, 1303. Roast Squab sur Canap^, 816. Celery, Mayonnaise salad. 1042. Raspberry Water-ice, laSi. Lady-fingers, 1231. Gorgonzolla Cheese. Coffee, 1349. Monday, March — . Breakfast. Eggs k la Meyerbeer, 437. Aiguillettes of Bass, with White Wine, 341. . Chicken Livers en Brochette, with bacon, 769. French Fried Potatoes, 993. Stewed Apples, 1332. Ilxnner. jDnncljf Welsh Rare-bit, Golden Buck, 295. Shoulder of Lamb, puree Normande, 694. Spinach au Crofltons, 940. Herring Salad, 1074. Rhubarb Pie, 1085. Clams, 300. Printanier Grinat, 51. Olives. Radishes, 292. Codfish k I'HoUandaise, 317. Mignon Filets k la Pompadour, 509. French String Beans, 948. Chicken Saut6 k la Ch. C. Delmonico, 1355. French Peas. Roast Reed-birds, 877. Doupette Salad, 1052. Rice Pudding, 1143. Coffee, 1349. 52 THE TABLE. Tuesdqff, March — . JSrcakfoBt. Shrimp Omelet, 453. Fish Balls, 347. Hashed Beef au Gratin, 653, Saratoga Potatoes, loiz. Baked Apples, 1124. Cnncl)con. Oysters en Brochette au Petit Sale, 385, Stewed Veal & la Grecque, 626. •Cauliflower Salad, 1040. Gooseberry Tarts, 11 14. JH inner. Blue Point Oysters, 298, Consomm^ Napolitaine, 37, Celery, 290. Lyons Sausage, 286. Bass, Anchovy sauce, 352, 163. Braised Beef k la Bignon, 484. Sorrel, with Eggs, 974. Pigeon Cutlets k la Victoria, 815. Flageolets, 1365. Roast Spring Lamb, 1361. Escarole salad, 1055. Baba au Rhum, 1217. Imported Brie Cheese. Coffee, 1349. Wednesday^ March — . ISrcakfaBt, Eggs au Miroi#, 425, Broiled Pickerel, maitre d'h6tel, 329. Cairs Liver i. PAlsacienne, 5S2. Stewed' Potatoes, 995. Red Currant Jelly, 1326. Ctmcl)Mn. Scallops Brestoise, 392. Stewed Beef k la Dufour, 541. Macaroni au Gratin, 955, Apple Meringue Pie; 1103. Wvmtx. Little Neck Clams, 300. Fotage k la Windsor, 94. Sardines, 283. Radishes, 29s Broiled Shad Roe, 402. Cucumber Salad, 289. Supreme of Chicken k la Patti, 789. String Beans Bretonne, 949, Mignons of Lamb, sauce Beamaise, 1360. Spinach and Eggs, 940. Roast English Snipe, 868. Watercress Salad, 1072. Meringues Panachees, 1302. Coffee, 1349. Thursday, March — . I5r£akfa0t. Kidney Omelet, 463. Shad, mattre d'hfitel, 326. Veal Cutlets, Tomato sauce, 563. Stewed Carrots, with Cream, 927. Whipped Cream k la Vanille, 1^54. Cunri)£on. Stuffed Deviled Crabs, 370. Beef Tongue, Jardiniere, 535. Stewed Tomatoes, 1027. Strawberry Tarts, T117. SDtnncr. Rockaway Oysters, 298. Sorrel, with Rice, 42. Olives. Radishes, Cod's Tongues, black butter, 349, Potato Croquettes, 997. Balotine of Lamb, with Peas, 675. Chicken Saut6 k la Marengo, 771. Stuffed Cucumbers, 937. Roast Loin of Veal, 585. Chicory Salad, 1046. English Pudding, 1137. Coffee, 1349. MENUS. 53 Friday, March — . Breakfast. Omelet, with Asparagiis-tops, 458. Skate, with black butter, 325, 159. Pig's Feet k la Poulette, 731. Potatoes Julienne, 1013. Preserved Green-gages, 1344. Dinner. CunrI) con. Broiled Spanish-mackerel, 329. Broiled Philadelphia Spring Chickens, 756. French Peas. Tomato Salad, 1070. Vermicelli Pudding, 1142. Clams, 30o« Puree Soubise, with White Beans, 92. Celery, 290. * Olives. Perch h. la Toulouse, 354. Antelope Steak, Port Wine sauce, 8gi. 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 — . Brcakfaet. Smoked Beef Omelet, 4^1. Broiled Smelts, B^amaise sauce, 353. Lamb Steak k I'Americaine, 718. Potatoes, maitre d'h6tel, 985. Apples and Rice, 1169. Cnncl)eon. Matelote of Eels, 332. Fried Sweet Potatoes, 993. Corned Beef, with Kale Sprouts, 490. Plum Pie, 1094. JDmncr. OjTSters, 298. Consomm^ Dubourg, loi . Radishes, 292. Thon, 283. Sheep's-head aux fines Herbes, 333. Epigrammes of Lamb, Louisianaise, 691. Stuffed Lettuce, 953. Salmi of Ptarmigan k la Chasseur, 864. Tomatoes kla Reine, 1034. Roast Beef, 527. Dandelion Salad, Z049. Apricot Pudding, 1151. Coffee, X349. Sunday^ March 33reakfa0t, Boiled Eggs. Broiled Pompano, m^dtre d'hdtel, 329. Flat Sausages, with mashed Potatoes^ 719. Turnips and Gravy, 967. Creme en Mousse au Kirsch, 1256. Wmxitx. Ctinc^con. Broiled Shad, 326. Cucumber Salad, 289. Boiled Turkey, Celery sauce, 796. Fried Sweet Potatoes, 993. Frangipani Tarts, 1121. Shrewsbury Oysters, 298. Consomme Tapioca, 104. Radishes, 392. Lyons Sausage, 286. Smelts k la Toulouse, 354. Tenderloin of Beef, marinaded, Russian sauce, S". Succotash, Z022. Saddle of Lamb k la S^vign^, 669. Romaine Punch, 1304. Roast Goose, 808. Chicory Salad, 1045. Iced Diplomatic Pudding, 1288. Strachino Cheese. Coffee, 1349. 54 THE TABLE. Monday, March — . JBrcakfttBt. Omelet with Cipes, 460. rish Balls, 347. Minced Beef a la Catalan, 502, Potatoes Gastronome, 1000. Peach Marmalade, 1331. Cnncljf Oysters k la Poulette, 383, Braised CalPs Liver, Bourgeoise, 583. Fried Oyster-plant, 1021. Timbales ii la Schultze, 263. Savarin. 1197. !!ltnnn'. Clams, 300. Spaghetti, with Tomatoes, 56, Tomatoes, 288, Olives. Salmon Croquettes, Cream sauce, 364, 181. , Croustade of Kidneys ila Perigueux, 686, 191. Chicken Saute, with'Tarragon, 774. Potatoes k I'Hanna, 1012. Roast Mutton, 585. Celery Salad, 1041. Fruit Pudding, 1161. Coffee, 1 349. Tuesday^ March — . Bnakfast. Scrambled Eggs, with Asparagus-tops, 406. Broiled Sardine on toast, 403. Lamb Chops, sauce Colbert, 647, 190. Potatoes Lyonnaise, 991. Maraschino Jelly, 1319. £nncl)£on. Stuffed Deviled Clams, 376. Hamburg Steak, Poivrade sauce, 526, 194. Broiled Tomatoes, 1025. Iced Timbale of Rice, 1175, WmMx, Blue Point Oysters, 298. Clear Green Turtle, 18 Radishes, 292. Caviare, 28 Red-snapper, Re;Aoulade sauce, 309, 209, Sirloin Steak ^ la Parisienne, 495. Potatoes k la Windsor, 1008, Broiled Sweetbreads, Colbert sauce> 617. Brussels Sprouts, 922. Roast Chicken, 755. Watercress Silad, 1072. Rum Cake, 1229. Coffee, 1349. ' Wednesday^ March — . jBreakfaai Omelet, with fine Herbs, 451, Codfish, cream sauce, 352, 181. Mashed Potatoes, 998. Corned-beef Hash enbordure, 531. Malaga Grapes. £ttncl)£on. Stuffed Deviled Lobster, 367. Grenadin of Veal, with mashed Peas, 586. Sweet Potatoes soufilees, loio. Boiled Apple Dumplings, 1122, JDtnnfr. Little Neck Clams, 300. Brunoise, with Rice, 3. Olives. Lyons Sausage, 286. Bass k la Chambord, 343. Leg of Mutton k la Conde, 649. Potato Croquettes, 997. Chicken Livei-s, with Madeira Wine, 767, Asparagus, sauce HoUandaise, 904. Roast Beef, 527. Tomato, Mayonnaise salad, 1071. Iced Pound Cake, 1193. Coffee, 1349. MENU^. 55 Thursday, March — , Sfcakfttst. Hinncv. Poached Eggs on toast, anchovy butter, 404. Fried Whitebait, 30T. Tripe k la Bordelaise, 544. « Hashed Potatoes au Gratin, 1004. Cr€me-en-mousse au maraschino, 1257. Cttncl)eon. Crabs & la St. Jean, 377. Hashed Turkey en bordure, 805. Stewed Lima Beans, 952. Pumpkin Pie, 1099. Blue Point Oysters, 298. Cream of Lima Beans, 75. Celery, 290. Thon, 282, Salmon k I'lrlandaise, 307. Shoulder of Lamb, Flamande, 699. Risotto, 1017. Sweetbreads, larded, with Mushrooms, 609. Green Peas h. I'Anglaise, 978. Roast Red-head Ducks, 876. Watercress Salad, 1072, Charlotte Russc, 1261. Stilton Cheese. Coffee, 1349. Friday^ March — . Breakfaet. Tomato Omelet, 456. Shad, with Sorrel, 327 . Potatoes, maitre d'h6tel, 985. Spaghetti au Gratin, 961. Rice and Milk, 1177. £uncl)£on. Fish Balls, 347. Stewed Beef aTEgyptienne, 540, Rice k la Ristori, 1016. Lobster Salad, io6i. Peach Tarts, 1106. JDinner. Little Neck Clams, 300. Onion, 13a. Sardines, 283. Olives. Red-snapper, Egg sauce, 309, 161. Mutton Chops, Napolitaine, 646. Beans Panaches, 950. Chicken Croquettes k I'Ecarlate, 760. Cauliflower, Hollandaise, 925, 160. Roast Com Plovers, 865. Chicory Salad, 1045. Baba au Mad^re, 1217. Coffee, 1349. Saturday^ March BreakfaBt. E^gs k la Tripe, 419. Fried Sole, Colbert sauce, 320. Hashed Mutton en bordure, 653. Potatoes en paille, 1014. Com Fritters, 965. £uncl)£on. Broiled Veal Kidneys, with Bacon, 713. Braised Beef en Daube, 483. Stuffed Peppers, 975. Allumettes, 1205. Pinner. Rocka way Oysters, 298. Chiffonade, 14. Anchovies, 284, Tomatoes, 288. Codiish, sauce Hollandaise, 352, z6o. Minced Veal k la Catalan, 57s, Chicory, Cream sauce, 932. Broiled Sirloin k la B^amaise, 492. String Beans, 948. Roast Leg of Mutton, 648. Dandelion salad, 1049. Chocolate Ice-cream, 1272. Petites Bouch^es k la Mme. Astor, 1 238. Ccffee, 1349- 56 THE TABLE. Sunday, March ISrcakfoat W\ Omelet & la Vanderbilt, 471 . Boned Broiled Smelts, Beamaise sauce, 553. Tripe k la Lyofinaise, 548. Fried Potatoes, 993. Stewed Prunes a la General Dufour, 1330. Ctincl)£on. Cromesquis aux iines herbes, 368, 143. Stewed Veal k la Marengo, 624. Spaghetti NapoHtaine, 959. Chicken Salad, 1044. Rice and Orange Pudding, 1130. Jinncr. East River Oysters, 298 . Consomm6 Imperial, iii. Radishes, 292. Shad with sorrel, 327. Tenderloin of Beef, larded, with stuffed tomatoes, 5x6, 1023. Supreme of Chicken k la Rothschild, 790. Fresh Asparagus, 904. Punch k la Lalla Rookh, iy^. Roast English Snipe. 868. Barbe de Capucine Salad, Z038. Omelet Soufflee, 474. Pont PEveque Cheese. Coffee, 1349. OliveSk Monday^ April Breakfast. Dintin'. Eggs a la Livingstone. 4x0. Fillets of Sole k la Horly, 321. Corned Beef Hash a la Zingara, 530. Potatoes au Gratin, 1004.' Strawberries and Cream; Ctincl)£on. Stuffed, Deviled Crabs, 370. Blanquette of Veal k la Reine, 550, Lamb Tongue Salad, 1056. Cream au Cognac, 1258. Clams, 300. "Skxk d'ltalie, 103. Sardines, 283 Olives. Broiled Trout, maitre d'h6tel, 314. Sirloin Piqu6 h. la Bordelaise, 491, Spinach, with Eggs, 940. Pigeon Cutlets i la Victoria, 815. Succotash, 1022. Roast Hindquarter of Spring Lamb, 1361, Watercress Salad, 1072. Baba, 1216. Brie Cheese. Coffee, 1349. Tuesday^ April — . I3rfakfa0t, Omelet, bonne femme, 466, Broiled Bee&teak, 524, Cairs Brains, black butter, 557. Hashed Potatoes. 1002, Brioches & la Condd, 1203. Ctincl)£on. Scallops Brestoise, 392. Mutton Stew, Fermifcre, 655. Shrimp Salad, 1067. Plum Pie, 1094. HDinncr. 03rsters, 398. Mock Turtle, 17. Thon, 282. Celery, 290. Bluefish k la Bordelaise, 341. Mignons Filets k la Pompadour, 509. Oyster-plant a 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. MENUS. 57 Wednesday, April Uvcalffaat. f^gSj with black butter, 414. Spring Lamb Chops, with Bacon. 647, 754. Sausages, with White Wine, 735. Saratoga Potatoes, ion. Waffles and Sugar, iig6. Cnncl)£on. Smelts, sauce B6amaise» 353. Braised Beef k la Mode, 479. Stewed Com, 964. Tomato Salad, 1070. Coffee Eclairs, 1244. Hinner. Little Neck Clams, 300. Puree Jackson, 43. Lyons Sausage, 286. Radishes, s Kingfish, maitre d'hdtel, 329. Potatoes HoUandaise, 999. Brisotin of Veal & I'Ecarlate, 555. Spbach, with gravy, 943. Broiled Turkey Legs k la Biable, 766. Mushrooms on Toast, 914. Roast Beef, 527. Dandelion Salad, 1048. Omelet C^lestine, 477. Coffee, 1349. Thursday^ April — . Brfakfast. Dinner. Omelet Raspail, 467. Hashed Lamb k I'Anglaise, 688. Broiled CalTs Liver, maJtre d'hOtel, 584, 145. Stewed Tomatoes, 1027. Rice Cake, 1222. Cttnrl)£ l)con. Broiled Trout au Petit Sali. 314, 754. Stewed Beef, Dufour, 541. French Peas. Croquettes of Sweetbreads, with Mushrooms, 620, 230. Huckleberry Tarts, 1113. Rockaway Oysters, 298. Printanier Royale, 124, Radishes, 292. Celery, 290, Shad, with fine Herbs, 315. Fricandeau, with Sorrel, 577. Piloff of Chicken a la Turque, 782. Beans Panaches, 950. Roast Squab, 816, Barbe de Capucine Salad, 1038. Peach Pudding k la Richelieu, 1150. Swiss Cheese. Coffee, 1349. Friday^ April — . iBreakfast, IDinner. H^gs au Miroir, 425. Broiled Fresh Mackerel, 329. Mutton Chops k la Provenjale, 642. Lima Beans, 952. Galette, 1221. Cuncl) £on. Frogs iU Poulettc, 399. Chicken Pot-pie, 757. Risotto, 1017. Lobster Salad, 1061. French Pudding i la Delmonico, 1 139. Clams, 300, Puree of Crecy, 47. Tomatoes, 288. Olives. Bass a la Chambord, 343. Porterhouse Steak k la Bordelaise, 491. Stewed Oyster-plant, 1018. Sweetbreads k la Financii:re, 603. Fresh Peas, 978. Roast Spring Chicken, 755. Chicory Salad, X046. Kirsch Jelly, 1319. Cheddar Cheese. Coffee, 1349. 58 THE TABLE. Saturday, April — . Breakfdat. Omelet, with Chicken Livers, 464. Broiled Smelts, Tartare sauce, 353, 207. . Pig's Feet, St. Hubert, 727. Potato Croquettes, 997. Stewed Apricots, 1335. Cunclje )eon. Fried Whitebait, 301. Braised Noix of Veal ii la Providence, 590. Spinach k TAnglaise, 940. Mac^doine Salad, 1063, Chocolate Eclairs, 1243. IDinncr. Shrewsbury Oysters, 298. Giblets, with Barley, 21. Bologna Sausages, 286. Radishes, 293. Fresh Mackerel, Colbert, 329, 190. Croustade of Chicken Livers, 763, Turnips, with gravy, 967. Lamb Sweetbreads en caisses, 274. Artichokes Barigoul, 897. Snipe sur Canapi^, 868. Boucette Salad, 1054. Cocoanut Pudding, 1147. Coffee, 1349, Sunday^ April 33r£akfa0t. Eggs, with Tarragon, 429. Haddock, Cream sauce, 352, 181. CalPs Liver Saut^ k I'ltalienne, 580 Com, stewed with butter, 964. Cream Renversee, 1252. Cancl)£on. Sole au Gratin, 319. Stewed Beef k la Dufour, 541. , Broiled Tomatoes, 1025, Timbales k la Schultze, 263. Fresh Strawberry Tarts, 1117, Dinner. Blue Point Oysters, 298. Consomm6 Princesse, 113. Olives. Radishes, 292, Stuffed Lobster, 367. Saddle of Mutton, Londonderry sauce, 668. Fried Oyster-plant, 1021. Coquilles of Chicken, with Mushrooms, 271, Fresh Asparagus, 904. [230. Punch au Kirsch, 1305. Roast Teal Ducks, 859. Celery, Mayonnaise Salad, 1042, Rum Cake, 1229. Gorgonzolla Cheese. Coffee, 1349. Monday^ April jBreakfaat. Omelet, with fine Herbs, 451, Hamburg Steak, Russian sauce, '526. Kidneys, stewed with Madeira, 662. Saratoga Potatoes, ioit. Rice and Cream k la Croce, 1296. Ctinrl)£on. Gerthins Welsh Rarebit, 296. Fish Balls, 347. Hashed Turkey, with Cream, 804. Russian Salad, 1065. Custard Pie, 1100. JUtnncr. Little Neck Clams, 300.' Brunoise, with Sorrel, 4. Radishes, 292. ^ Lyons Sausage, 286. Shad, vert-pre, 328. Sweetbreads k la Catalan, 6x6. New String Beans au blanc, 947. Balotine of Lamb augus, 675. French Peas. Roast Goose, 808. Watercress Salad, 1072, Apple Fritters, 1191. Coffee, 1349. MENUS. 59 Tuesday, April Breakfaat. JDinnn". Eggs ii la Reine, 438. Codfish Tongues, with. black butter, 349. Tripe k la Lyonnatse, 548. Stewed Turnips, 967. Brioche, 1201. Ctttlcl)£OTl. Broiled Trout, maitre d*h6tel, 314. Cucumber Salad, 2S9. E^calops of Veal k la Duxelle, 569. Mashed Potatoes, 998. Mille Feuilles, 1223. East River Oysters, 298. Ox-tail, with Barley, 38. Olives. Radishes, 292. Bouch^es & la Reine, 270. Beef Tongue & la Gendarme, 532, Tomatoes k la Bock, 1026. Haricot of Lamb k la Providence, 701. Beans Panaches, 950. Roast Squab, 816, Lettuce Salad, io57> Charlotte Russe, 1261. Coffee, 1349. Wednesday^ April — . jBrcakfast. Plain Omelet, 450. ' Fish Balls, 347. Mutton Chops, with Watercress, 647. Julienne Potatoes, 1013. Brioches Fluttes, 1204. Cttncl)£on. Smelts, with White Wine, 342. Hambiurg Steak, Russian sauce, 526, Cauliflower. Hollandaise, 925, Madeleine, 1226. Dinner. Clams, 300. Jardiniere, 28, Tomatoes, 288. Olives. Bass en Matelote, 332. Reast Ham, Champagne sauce, 723. Stewed Com, 964. Antelope Chops, Port Wine sauce, 891. Stuffed Green Peppers, 975. Roast Beef, 527 . Barbe de Capucine Salad, 1038. Vanilla Ice-cream, 1271. Petites Bouch^es des Dames, 1237. Coffee, 1349. Thursday^ April Breakfast. Eg^ h. I'Aurore, 444. Broiled Salt Mackerel, 329. Hashed Beef au Gratin, 329' Fried Onions, 969. Rice and Milk, 1x77. £uncl)con. Broiled Shad's Roe, with bacon, 402, Lamb Steaks k TAm^ricaine, 718, Potatoes au Gratin, 1004. Home-made Cake, 1220, IDinner. Rockaway Oysters, 298. Consomm6 Renaissance, 115. Radishes, 292. Lyons Sausage, 286. White Perch, Tartare sauce, 353, 207. Curry of Lamb & I'Indienne, 677 Turnips, with gravy, 967. Chicken Vol-au-vent \ la Financiite, 810. Spring Lamb, Mint sauce, 1361, 169. Dandelion Salad, 1049. Apples Meringu^es, 1248. Imported Brie Cheese. Coffee, 1349. 6o THE TABLE. Friday f April — . Breakfast. Eggs k la Bennett, 447. Picked-up Codfish, 346, Sheep's Feet i la Poulette, 654. Spaghetti k I'ltalienne, 960. ' Stewed Prunes, 1330. Cuncl)£ Gromesquis k la Reine, 765. Trout, Ravigote butter, 147. Minced Tenderloin a la Portugaise, 501, Fried Egg-plant, 907; Rhubarb Pie, 1085. HJinner. Oysters, 298. Gumbo of Frogs, 23. Olives. Tomatoes, 288. Bass a la B^amaise, 353. Sweetbreads au Salpicon, 605, Pigeons en compote, 822. Sorrel, with gravy, 974. Roast Tiurkey, 800. Chicory Salad, 1045. Almond Cake, glac^, 1208. Coffee. 1349. Saturday^ April — ^, Breakfaat. Eggs k la Suisse, 441. Broiled Boned Smelts, maitre d'hdtel, 355, 145. Lamb Steak, 718. Potatoes Sautees au beurre, 994. Milan Cake, 1228. ' £tincl)£on. Stuffed Deviled Crabs, 370. Veal Stew k la Marengo, 624. Cauliflower au Gratin, 926. Maraschino Jelly, 1319. IPtniter. Little Neck Clams, 300, Julienne, 27. Sardines, 283. Cucumbers, 289. Red-snapper, Egg sauce, 352, 161. Tenderloin of Beef k la Charon, 504. Oyster-plant k la Poulette, 1019. Salmi of Snipe k la Modeme, 870. Spinach, maitre d'hdtel, 942. Roast Mutton, 585. Escarole Salad, 1055. Lemon Pudding, 1157. Coffee, 1349. Sunday^ April — . Breakfast. ^Dinner. Chicken Liver Omelet, 464. Broiled Shad's Roe, maitre d'h6tel, 402. Sausages k I'ltalienne, 737. Fried Oyster-'plant, 1021. Cr£me en Mousse au Cafe, 1253* Ctincl}£on. Long Island Smelts au Gratin, 355. Tripe k la Bordelaise, 544. Spaghetti NapoUtaine, 959. Timbales Lagardfere, 809. Pineapple Tarts, 1115. Blue Point Oysters, 298. Chicken k la Pi^montaise. 63. Celery, 290. Radishes, 292. Boiled Salmon, Oyster sauce, 303. Escalops of Sweetbreads a la Richelieu, 574. Stuffed Tomatoes, 1023. Chicken Saut^ k I'Hongroise, 772, Green Peas k I'Anglaise, 978. Romaine Punch, 1304. Roast Grass Plover, 865. * Lettuce, Mayonnaise salad, 1042, 1057. Strawberry Shortcake, 1214. Strachino Cheese. Coffee, 1349. MENUS. 61 Monday, April BveakfoBt, Scrambled Eggs, with chicory, 409. Broiled Lamb Frira, Tomato sauce, 673. Bee&teak, with watercress, 524. Potatoes, maitre d'hdtel, 985. Strawberries and Cream. Cnml)eoTi. Codfish ^ rHollandaise, 317. Veal Cutlets, Pagasqui, 560. Carrots and Cream, 927. Cauliflower Salad, 1040. Raspberry Tarts, 1118, JDtnnev. Little Neck Clams, 3CX}, Potage k la McDonald, 95. Olives. Mortadella, 287. Bluefish au Gratin, 319. Turkey Legs k la Diable, 766. Potatoes k rHollandaise, 999. Lamb Chops, maison d'or, 683. String Beans k I'Anglaise, 948. Snipe sur Canap^, 868. Chicory Salad, 1045. Stewed Peaches, 1334. Bitter Almond Macaroons, 1209. ' Coffee, 1349. Tuesday^ April — . Unakfast. Omelet a I'Espagnole, 472. Broiled Bluefish, maitre d'hdtel, 329. Brochettes of Lamb a la Dumas, 674. Potato Croquettes, 997. Stewed Green-gages, 1336. £ttttcl)£on. Oysters a la Baltimore, 388. Bee&teak Pie kTAmericaine, 488. Fried Egg-plant, 907. Rum Omelet, 476. ^Dinner. Outers, 298. Consommi 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, iz34t Coffee, 1349. Wednesday^ April — . I^uakfast. E^gs k la Meyerbeer, 437, Fried White Perch, Colbert sauce, 301, 190. Broiled Calf s Liver and Bacon, 584. Potatoes Lyonnaise, 991. Sherry Wine Jelly, 1318. Cuncl)con. Canape Lorenzo, 391- Eroled Beefsteak, Marrow sauce, 493. Spaghetti au Gratis 961. Suedoise Salad, 1069. Strawberry Pie, 1095. JBinner. Massachusetts Bay Oysters, 298. Mutton k I'Ecossaise, 31. Radishes, 292. Olives. Fresh Mackerel, St. Nazaire, 329 236. Mignons Filets k la Lorillard, 1364. Stuffed Tomatoes, 1023, Supreme of Chicken Ji !a Toulouse, 786. New String Beans, 945. Brochette of Reed-birds, with Bacon, 877, 754. Barbe de Capucinc Salad, 1038. Coffee Ice-cream, 1273. Galette, 1221. Coffee, 1349. 62 THE TABLE. Thursday, April — . Brcakfaat. Ham Omelet, 462. Fried Whitebait, 301. Minced Veal k la Catalan, 575. Stewed Carrots and Cream, 927. Strawberries and Cream, Cuncl)£on. Scallops Brestoise, 392. Fork and Beans, 752. Crao Salad, 1047. Rice Cake k la Mazzini, 1230. JBtnnn-. Linn Haven Oysters, 298 . Consomm6 d'Orleans, 110. Tomatoes, 288. . Olives. North River Shad, maitre d'hdtel, 326. Cucumber Salad^ 289, Haricot of Lamb kla Providence, 701. Balodne of Squab k Tltalienne, S18. Fresh Peas, 978. Roast Beef, 527. Dandelion Salad, with eggs, 1049. Apples Meringuees, 1248. Coffee, 1349. Friday y April 33r£akfa0t. Lobster Omelet, 454. Broiled Fresh Mackerel, maitre d'hdtel, 329. Lamb Mignons, Madeira sauce, 1360, 185. Sweet Potatoes, stewed, 995. Brioches Fluttes, 1204. Dinner, Cunclje 5 eon. Kingfish, with sorrel, 327. Blanquette of Veal, with nouilles, 552. Potatoes, Hollandal^e, 999. Lobster Salad, io6z. Baked Apples, 1124. 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, Jardiniere, 702. Brussels Sprouts, 922. Roast Turkey, 800. Doucette Salad, 1052, Baba, with rum, 1217. Coffee, i349> Saturday^ April — , 33r£akfa0t. I^gs k la Tripe, 419. Mutton Hash a la Zingara, 652. Black Sausage, with mashed potatoes, 719. Rice k la Croce, 1296. » Cuncl)£on. Lobster en Brochette, 361. Porterhouse Steak, 524. Carrots and Cream, 927, Maccaroni 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 kla Montglas, 615. String beans, 945. Boiled Turkey, Oyster sauce, 797. Stuffed Green Peppers, 975. Roast Beef, 527. E^carole Salad, 1055. Nelson Pudding, 1155. Coffee, 1349. MENUS. Sunday, April Brcakfaat. Omelet & la VapderbiU, 471. Boiled Skate» black butter, 325, 159. Calfs Feet, sauce piquante, 599. Stewed Potatoes, 995, hipped Cream & la Vanille, 1254. ^Dinner. £ttncl)eon. Salmon, with Anchovy butter, 303, 146. Braised Beef k T Orsini, 481. Spirach, with E^gs, 940. Timbales k la Schultze, 263. Mince Fie, 1082. Mill Pond Oysters, 298. Potage of Rice k la Maintenon, 98. Radishes, 292. Olives. Broiled Trout, maitre d'h6tel, 314. Cucumber Salad, 289. Breast of Lamb, Jardini&re, 702. Chicken Fricass^ k la Reine, 780. Fresh Green Peas, 978, Punch k la Cardinal, 1306. Snipe sur Canap^, 868. Lettuce and Tomato Salad, xo6o. St. Honore kla Rose Delmonico, 1212. Roquefort Cheese. Coffee, 1349. Monday^ April — . 33r£akfa0t. JDinner. OatmeaL Eggs a TAlsacienne, 443. Broiled Veal Cutlets, sauce piquante, 564, 203. Tripe a Id Creole, ^i, 5. Potatoes maitre d'h6tel, 985. Stewed Pears, 1333- ' Cuncl)£on, Golden Buck, Welsh Rarebit, 295. Bee&teak Pie, k I'Anglaise, 487. Anchovy Salad, 1037. Vermicelli Pudding, 1142. Little Neck Clan^, 300. Consomm6 Patti, 136. Tomatoes, 288. Olives. Lobster Croquettes, sauce Colbert, 365. Saddle of Mutton, Poivrade sauce, 667. . Sorrel au gras, 974. Salmi of Snipe k la Walter Scott, 856. Roast Mushrooms on Toast, 916. Roast Reed-birds, 877. Tomato Salad, Mayonnaise, 1071. Omelet Soufflee, 474. Coffee, 1349. Tuesday^ April BrcakfaHt. IDinner, Omelet, with Green Peas, 459. Lobster Cutlets, Victoria,; 366. Breaded Mutton Chops, Tomato sauce, 643, 205 Fried Egg-plant, 907. Apples, with Rice, Meringuees, 1169. Cttncl)£ )eon. Broiled Oysters on Toast, 382. Mignons Filets, marinaded. RtUisian sauce, 511. Potatoes en paille, 1014. Stewed Artichoke Bottoms, 897. Pear Pie, open, 1088. | Doxie Rockaway Oysters, 298. Clear Green Turtle, 18. Then, 282. Radishes, 293. Shad, vert-pri, 328. Curry of Lamb k la Creole, 678. Balotine of Squab, k I'ltalienne, 8x8. Fresh Asparagus, Hollfmdaise, 904. Roast Sirloin of Beef, 527. Dandelion Salad, 1048, Tutti Frutti, 1293. English Cheese. Coffee, 1349. 64 THE TABLE. Wednesday, April Breokfaat. SDinnfr. Poached Eggs on Toast, 404. Broiled Kingfish^ maitre d'hdtel, 329. Stewed Chicken Livers, with Madeira 767. Potatoes k la Rice, 1007. Stewed Apples, 1332. Cuncl)£on. Sheep's-head k la Creole, 339. Calf s Head k la Cavour, 638. French Peas, Beef Salad, 1039. ' Strawberry Tarts, 1117. Cherry-stone Oysters, 298. Menestra, 36. Olives. Caviare, 381. Bass k Ip Chambord, 343. Lamb Chops, maison d'or, 683. Beans Panaches, 950. ^ Antelope Steak, puree of Chestnuts, 882. Spinach, 940, Roast Ptarmigan sur Canape, S62. Lettuce, Mayonnaise Salad, 1042. Plum Pudding, 1163. Coffee, 1349. Thursday^ April 33r£akfa0t. JDtnner. ' Sausage Omelet, 465. Scallops, Tomato sauce, 392, 205. Mignons Filets, with Anchovy butter, 509, 146, Potato Croquettes, 997. Strawberries and Cream. Ctincl)£Ott. Broiled Trout, with fine Herbs, 313. Chicken Croquettes k PEcarlate, 760. Spaghetti, with Cream, 954. Savarin, 1197. Oalc Island Oysters, 29S. Consomme Tapioca, 104. Sardines, 283. Radishes, 39a. Timbales k I'Ecossaise, 261. Shoulder of Lamb, Rouennaise, 698, Risotto, 1017, Coquilles of Sweetbreads k la Reine, 623, Roast Squabs, with Watercress, 816. Barbe de Capucine Salad, 1038. Banana Ice-cream, 1277, Lady-fingers, 1231, Coffee, 1349. ' Friday y April — , ISrcakfafit Scrambled Eggs, with mushrooms, 407. Oysters en brochette, with Bacon, 385. Sausages k la Gastronome, 740. Macaroni, with Cheese, 956. Preserved Cherries, 1347. Cuncljeon. Lobster k 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 Pique k la Sevigne, 520. Broiled Spring Chickens, 756. Broiled Mushrooms, 916. Roast Teal Ducks, 859. Escarole Salad, 1055. Apple Cake, 1211. Coffee, 1349. MENUS. 65 Saturday, April — . •Brtokfast. E^gs h. la Froven9ale, 422. Fried Frost-fish, 301. Bee&teak k la Moelle, '493. Broiled Tomatoes, 1025. French Pancake, with Jelly, 1187. £nncl)£on. Broiled Shad, maUre d'h6tel, 326. Blanquette of Veal, with Peas, 551. Tomatoes k ta Marseillaise, 1029. Boiled Apple Dumplings, 1x27. JD inner. Little Neck Clams, 300. ' Pur^e Conde, 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 HoUandaise, 904. Roast Loin of Veal, 585. Watercress Salad, 1072. Pudding k la U. S. Grant, 1159. Coffee, 1349. Sunday^ April — . BrmkfaBt. ^Dinner. Kidney Omelet, 463. Shad, White Wine sauce, 342. Veal Cutlets k la Milanaise, 563. Potato Croquettes, 997. Cr£me en Mousse au Maraschino, 1257. Cnncl)£on'. Salmon a la Regence. 305. Squabs a la Chipolata, 821. Stewed Okras k la Creole, 1031. Salad k I'ltalienne, Z036. Charlotte Russe, X26z. Blue Point Oysters, 298. Chicken k la Richmond, 62. Radishes, 292. Olives, Timbales of Nouilles k la Genoise, 262. Spring Lamb Chops, Colbert sauce, 647, 190. Green Peas, 980. Broiled Tenderloin k la Trianon, 507. Asparagus k ta Tessinolse, 906. Champagne Punch, 1307. Roast Capon, 755. IjCttuce, French dressing, 1070. Strawberry Shortcake, 1214. Gorgonzolla Cheese. Coffeeti349. Monday y April Breakfast. Eggs a la Bechamel, 416. Fish Balls, 347. Brochettes of Lamb k la Dumas, €74. Mashed Potatoes au Gratin, 1004. Rice and Milk, 1177. Cun£l)eon. Stuffed Oysteis k la Mali, 386. Roulade of Beef k I'Ecarlate, 539. Potatoes Hollandaise, 999. Tongue Salad, 1056. Cranberry Pie, 1095. JDinncr. Prince's Bay Oysters, 298. Paysanne, 53. Radishes, 292. A"Kchovies, 284. Bass, sauce Hollandaise, 309, 160. Calf s Brains, sauce Tartare, 559. Stewed Corn, 964. Boiled Leg of Mutton, Caper sauce, 651. Spinach au CroAtons, 943. Roast Ptarmigan, S62. Dandelion Salad, 1049. Baba, 12x6. Coffee, 1349. 66 THE TABLE. Tuesday, April — . Urtokfoat, Omelet, with fine Herbs, 451. Broiled Pickerel, butter sauce, 329, 155. Hashed Chicken en Bordurc, 805. Stiewed Beets, 9Z1. Corn Fritters, 96s/ Cuncl)£Ott. Canap^ Lorenzo, 391. Minced Veal & la Catalan, 5751 Beans Panaches, 950, Bermuda Potato Salad, 1073. Allumettes, 1205 . IDinncr. Clams, 300. Tomato k I'Andalouse, 58. Olives. Green Peppers. Trout k la Chambord, 313, Sirloin Piqu^ k la Duchesse, 5x6, Stuffed Tomatoes k 1% Reine, 1024. Stewed Antelope h. la Frangaise, 887. Artichokes k la Duxelle, 898. Roast Turkey, cranberry sauce, 800, 1329. Chicory Salad, 1045. M6ringues Glacees, 130X. Coffee, 1349. Wednesday^ May — ;. ISreakfaat. Eggs k la Bonne Femme, 432. Porgies k la Horly, 321. Pig's Feet, sauce Robert, 728. Mashed Potatoes, k rHollandaise, 999, Blackberries and Cream, £tinrl)£on. Oysters en Brochette au Petit Sale, 385. Stewed Lamb, with Flageolets, 707. Tongue Salad,' 1056. Peach Tarts, zio6. JUinncr. Rockaway Oysters, 298. Cream of Barley, 77. Olives. Caviare, 281. Bass en Matelote, 332. Beef-tongue, Napolitaine. 534, Artichokes, !^arigoul, 897. Squabs en Crapaudine, 8x9. New String Beans, 948. Roast Mutton, 585. Dandelion Salad, 1049. Cream Renversee, 1252. < Coffee, 1349. Thursday, May — . Breakfast. JDtnner. Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops au Petit Sal6, 682, 754. Potatoes Julienne, 10x3. Rice Cake, 1222. Cuncljcon. Stuffed Deviled Clams, 376. Veal Cutlets en Papillotes, 566. Stewed Tomatoes, 1027, Herring Salad, 1074, Mille Feuilles, 1233. Little Neck Clams, 300, Consomm^ Diplomate, 93. Radishes, 292. Olives. Kennebec Salmon, Lbbster sauce, 303, 158. Tenderloin of Beef, Pique k la Portugaise, 517. Potatoes Duchesse, 1006. Chicken Saute k la Ranhofer, 1363. Asparagus, sauce Hollandaise, 904. Roast Ptarmigan, 862. Romaine Salad, 1064. Cabinet Pudding, Z164. Coffee, 1349. MENUS. 67 Friday, May — . Breakfast. CD inner. Eggs k la Bourguignonne, 411. Blackfish aux fines Herbes. 331, T.iamb Kidneys, with Bacon, 713. Baked Potatoes. Wheat Cakes, 1184. Cuncl)eon. Sole au Gratin, 3x9. Beeisteak Pie h. I'Acglaise, 487. Crab Salad, 1047. French Pudding k la Delmonico, 1139. Kirtig's Oysters, 298, Busecca Milanaise, 7. Sardines, 283. Radishes, 992. Frogs k la Foulette, 399. ' Brisotin of Veal, Poivrade sauce, 554, 194. Stuffed Peppers, 975. Chicken k la Maryland, 785, Lima Beans, 952. Roast Teal Ducks, with gravy, 859. Chicory Salad, 1045. Lemon Ice-cream, 1278. Coffee, 1349' Saturday^ May — . Breakfaat. ^Dinner. Eggs k la Pays^nne, 433. Corned Beef Hash, 531. Stewed CalPs Liver k TAlsacienne, 582, Sweet Potatoes Soufflees, loio. Stewed Apricots, 1335. Cttncl)eon. Oysters, k la Mali, 386. Ragout of Veal, Marengo, 624, String Bean Salad, 1068. Strawberry Pie, 1095. Clams, 300. Croute-au-Pot, 11. Radishes, 292. Mortadella, 287, Shad's Roe, with Bacon, 402. Pigeon Cutlets, k la Victoria, 815. Green Peas, with Cream, gSo. Brochette of Lamb, sauce Piquante, 674, 203. Artichokes, Florentine, 903. Roast Loin of Pork, 751, Romaine Salad, 1064. Charlottes Panachees, 1300. Coffee, 1349. Sunday, May — . 33reakfast, Eggs k I'lmp^ratrice, 440. Broiled Spanish-mackerel, maitre d'hfitel, 329. Hashed Turkey en Bordure, 805. Stewed Lima Beans, with Cream, 952. Rice and Cream k la Croce, 1296. Cttntljeon. Canape Lorenzo, 391, Broiled Porterhouse Steak, Anchovy butter, 524. 146. Potato Croquettes, 997. Cauliflower Salad, 1040. Strawberries and Cream. minner. • Mill Pond Oysters, 298. Puree Mongole, 50. Olives. Radishes, 292. Sole Normande, 318, Turban of Chicken, k la Cleveland, 791. Stuffed Tomatoes, 1023, Lamb Chops k la Maintenon, 685. Asparagus k la Vinaigrette, 905. Punch k la Frangaise, 131 1, Roast Grass Plovers, 865. Chicory Salad, 1045. Rum Cake, 1299. Strawberry Ice-cream, 1274. Strachino Cheese. Coffee, 1349. 68 THE TABLE, Monday^ May Breakfast. Eggs k la Turque, 439. Broiled Bluefish, 329. Lamb Steak, sauce Piquante, 717. Saratoga Potatoes, loii. Buckwheat Cakes, 1183. Ctincl)£on. ?Dmn£r, Coquilles of Chicken k I'Anglaise, 271. Fricandeau a la Morlaisienne, 579. 03rster-plant & la Poulette, 1019. Madeleine, 1226. Keyport Oysters, 298. Consomm^ C61estine, xi8, Olives. Anchovies, 284. Broiled Lobster k la Diable, 364. Sirloin Steak, with Marrow, 493. Sorrel and Cream, 973. Vol-au-Vent k la Financifere, 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 k la Pagasqui, 560. Mashed Potatoes au Gratin, 998. Brioche, x2oi. tViXit\)t Frogs broiled, 398* Shoulder of Lamb, Jardinifere, 696. Fried Onions, 969. Tomato, Mayonnaise salad, 1071. Lemon Meringue Fie, iioz. JDinner. Little Neck Clams, 300. Crabs, with Gumbo, 24. Watercress, 1072. Sardines, 283. Bass k Vltalienne, 337. Beef-tongiie k la Gendarme, 532. Lima Beans, 952. Stewed Chicken, with fresh Tarragon, 774. Asparagus, Hollandaise sauce, 904. Roast Beef, 527. Dandelion Salad, 1049, Peach Pudding k la Richelieu, 1150. Coffee, 1349. Wednesday, May Breakfast. Eggs au Soleil, 4x5. Broiled Outers en Brochette, 385. Pig's Feet k la Poulette, 731. Potatoes en Paille, 1014. Strawberries and Cream. Cutt£l)eon. ?!ltnn£r. Coiled Fresh Mackerel, maitre d'hfitel, 329. Veal Cutlets k la Milanaise, 563. Stewed Com, 964. Cherry Tarts, ini. Parker Bay Oysters, 298. Chicken k la Creole, 65. Anchovies, 284. Radishes, 292. Shad au Gratin, 3x9. Fillet of Beef, larded k I'Egyptienne, 52X, Artichokes k la Vinaigrette, 902. Croquettes of Game, sauce Perigueux, 833. Roast Chicken, 755. Watercress Salad, 1072. Indian Pudding, 1145. Rum Jelly, 1320. Coffee, 1349. MENUS. ■69 Thursday^ May — . Breakfast, Eggs k la Hyde. 448. Fried Cod's Tongues, 350. Pork Chops, Apple sauce, 748. Hashed Potatoes, saut^es, 1003. Iced Timbale of Rice. X175. Cunrl)con. Broiled Sof^ -shelled Crabs k la Diable, 369. Tripe k la Mode de Caen, 547. Potatoes Soufflees, xoio. Salad Su&doise, 1069. Cr£me en Mousse au Curagoa, 1259. iHinnn'. Oak Island Oysters. 298. Consomme Vermicelli. 103. Radishes. 292. Olives. Kingfish, Egg sauce, 329, 161. Stewed Kidneys, with c€pes, 714. Tomatoes k la Bock, 1026. Sweetbreads k la Pompadour. 618. Spinach, with Eggs, 940. Droiled Snipe, with Bacon, 869, 754. Lettuce Salad. Z057. Strawberry Shortcake, 1214. Coffee. 1349' Friday^ May — . Breakfast. E^s k la Valencienne, 421. Fresh Mackerel k I'ltalienne, 337. Escalops of Veal, with Spinach, 568, 939. Fried Potatoes, 993. Stewed Prunes k la Dufour, 1330. Cttnrl)£ Mussels Marini^re, 378. Mutton Chops, Soyer with PoUtoes, 647. Green Peas, 978. Lobster k la Plummer Salad, 1062. Cocoanut Pudding. 1147- ?]Dxnn£r. Clams, 300. Sorrel, with Asparagus- tops, 41. Radishes, 292. Lyons Sausage. 286. Kennebec Salmon. Russian sauce, 303, 211. Braised Beef k la Mode, 479. Beans Panaches. 950. Croustade of Chicken k la Dreux, 762. Stuffed Tomatoes, 1023. Saddle of Spring Lamb, 1361, Dandelion k la Coutoise, 1051. Almond Cake. 1224. Coffee, 1349. Saturday, May — . Breakfast. Omelet Raspail, 467. Broiled Pickerel, Anchovy butter, 329, 146. Corned Beef Hash au Gratm, 579. Potato Balls, 996. Mila& Cake, 1328. Cuttcl)eon. Crabs k la St. Laurent, 372. CalTs-head k la Vinaigrette, 640. Stuffed Egg-plant, 909. MaraschiDoJelly, 1319. JDinner. Prince's Bay Oysters, 298. Chicken, with I^eks, 68; Tomatoes, 288. Olives, Shad'5-roe on Toast, 402. Potatoes, HoUandaise, 999. Epigrammes of Lamb, Mac^doine, 689. Spaghetti k I'ltalienne, 960. Stuffed Pig's Feet, sauce Madfere, 733. Green Peas and Bacon, 981. Roast Turkey, 800. Chicoiy Salad. 1046, Vanilla Ice-cream. X271. , Lady-fingers, 1231. Coffee, 1349. 70 THE TABLE. Sunday, May Bwakfoat. Scrambled Eggs, with Truffles, 407. Broiled Brook-trout, with Bacon, 314, 754. Deviled Spring Lamb Chops. 647, Potatoes k I'f taliennc, 990. CrSme en Mousse au Cafe, 1253. Cuncl)£on. Lobster k la Newburg, 359. • Broiled Spring Chicken, with Bacon, 756, 754. Green Peas k la Bourgeoise, 979. Salad k la Russe, 1065. Pie k la Martha Washington, 1105. iDinnn*. East River Oysters, 298. Cream of Artichokes, 72, Radishes, 292. Olives. Bluefish, White Wine sauce, 342. Mignons Filets k la Parisienne, 514. Fresh Asparagus, 904. Stewed Chicken h. la Parmentier, 773. Stuffed Lettuce, 953. Punch k la Lorenzo Delmonico, 1303.- Bay Plovers, Roasted, 865. Lettuce Salad, 1058. Diplomatic Pudding, glac6, X28S. Fancy Almond Cakes, 1239. Stilton Cheese. Coffee, 1349. Monday^ May. JJrfakfaat Omelet k I'Espagnole, 472. Fish Balls, 347. Fillet of Pork, sauce Robert, 741, 192. Potatoes, ChS,teau, 1009. Blackberries and Cream. CuncI) Fried Soft-shelled Crabs, 368. Hashed Mutton k la Zingara, 652, String Beans, with cream, 946. Charlotte au Cafe, 1263. Wmxitx. Little Neck Clams, 300, Consomme Deslignac, 108. Lyons Sausage, z86. Radishes, 292. Trout, Shrimp sauce, 311. Stewed Chicken Livers au Mad^re, 767. Lima Beans, 952. Lamb Chops, Massena, 687. Stuffed Green Peppers, 975. Sqiiabs sur Canape, 816. Romaine Salad, 1064, Bread Pudding, 1x32. Coffee, 1349. Tuesday^ May — . IBrfakfaat. Eggs k la Duchesse, 449. Shad's Roe, maitre d'h6tel, 402, Bee&teak, with Watercress, 524. Potatoes a la Hanna, 1012. French Pancake, 1186. Ctincljfon. Kingfish, sauce Ravigbte, 329, 147. Panpielte of Veal k la Faubonne, 592. Spaghetti Napolitaine, 959. Rum Omelet, 476. JUinner. Small Rockaway Oysters, 298. Mock Turtle Soup, 17. Olives. Mortadella, 287. Fried Sea Bass, sauce Tartare, 301, 207. Ragout of Beef k la Dufour, 541. Vol-au-Vent k la Rcme, 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. MENUS. 71 Wednesday, May Breakfafft. Oatmeal, with Cream. Omelet, with Cheese, 469. Broiled Porterhouse Steak au Cresson> Potatoes au Gratin, 1004. Sherry Wine Jelly, 131 8, Ctmc^eon. Codfish, Shrimp 'sauce, 352, 178. Chicken Hash h. U Polonaise, 803. Fried Sweet Potatoes, 993. Sago FuddUng, X140. SUinnev. '* ClantK, 300. Pur^e Cricy, 47, Tomatoes, a88. Radishes, 292. Trout, Genoise sauce, 314, 1S7. Braised Beef 'k la Flamande, 482. Piloff of Chicken k la Creole, 783. Fresh Mushrooms on Toast, 916. Roast Capon, 753. Dandelion Salad, 1049. Peaches and Cream. Sweet Almond Macaroons, laio. CofiEee, 1349. Thursday^ May — . Breakfast. ^gs k la Bennett, 447. Butterfish aux fines Herbes, 331. Sausage k TAaglaise, 736. Potatoes, with Bacon, 989. Stewed Prunes k la Dufour, 1330. £ttncl)£on. Pompano,with White Wine, 342. Spring Lamb Steaks, puree of peas, 716. Fried ^g-plant, 907. Macedoine Salad, 1063. Rhubarb Pie, 1085. Dinner. Shrewsbury Oysters, 298, Consomme Princesse, 113. Watercress, 1072. Olives. Shad k la V.enitienne, 338. Broiled Tenderloin of Beef k la Nivemaise, 505. Spaghetti au Gratin, 961. Turkey k TAnglaise, 795. Green Peas, 978. Roast Pigeons, B16. Doucette Salad, 1054. Biscuits Glacds, 1286. Coffee, 1349. Friday^ May — . Breakfaat. Oatmeal and Cream. Shrimp Omelet, 434. Boiled Codiish, Egg sauce, 352, 161. Corned-beef Hash, American style, 529. Saratoga Potatoes, loii. Fr«h Cherries. Ctin£l)£on. Shad's Roe, B^amaise sauce, 402, 166. Breast of Veal k la Milanaise, 596- Crab Salad, 1047. Baked Apples, 1x24. !Dmn£r, . Linn Haven Oysters, 298, Chicken k la Turque, 69. Celery, 290. Olives. Kingfish an Gratin, 319, Saddle of Mutton, currant jelly sauce, 666. Potatoes kla Hanna, 1012. Squabs en Compote, 822. Baked Tomatoes, 1028. Broiled Reed-birds, with Bacon, 877, 754. Romaine Salad, 1064. Baba au Rhum, 1217. Cofiee, 1349* 72 THE TABLE. Saturday, May Ircakfast. Dinner. Eggs au Miroir, 42^. Fried Whitebait, 301. C^lf 5 Liver, Saute k FAlsacienne, 582. Stewed Potatoes, 995. Clirrantjam. Ctincl)£on. Broiled Soft-shelled Crabs k la Diable. 369. Beefsteak Fie. 488. Cauliflower au Gratio, 926. Rhubatb Tarts, Z112. Little Neck Clams", 300. Cream of Asparagus, 70. Caviare, 281. Radishes, 292. BLackfish ^ la Joinville, 322. Veal Cutlets, St. Cloud, 561. String Beans, 948. Chicken Fncassd k CAm^ricaine, 7S1. Macaroni, with Cream, 954. Hindquarter ot Spring Lamb, Mint Sauce, 1361, Watercress Salad, 1072. [169 Nelson Pudding, iiSS- Coffee, 1349* Sunday^ May Breakfast Omelet k la Vanderbilt, 471. Broiled Codfish, with Bacon, 310, 754. LambTries, Mustard Sauce, 673, 202. Stewed Carrots k la Bechamel, 927, 154. Rice and Cream k la Croce, 1296. Cnncl)£on. Cream Cheese, Scallops Brestoise, 392. Brochette of Lamb, with Bacon, 674, 754. Stewed Tomatoes, 1027. Japanese Salad, 1075. Apple Fie, 1083. Dinner. Blue Point Oysters, 298. Consomme Mass^na, x62. Sardines, 283. Cucumber Salad, 289, Radishes, 292. Broiled Trout, with Bacon, 314, 754. Tenderloin of Beef, Piqu^ k la Proven9ale, 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 — . ISreakfast. Eggs k la Chipolata, 442, Fried Sea-bass, 301. Hashed Turkey en Bordure, 805, Succotash, I02Z. Small Brioches, 1202. £uncl)fon. Stuffed Deviled Crabs, 370. / Stewed Mutton, Solferino, 656. Herring Salad, 1074. Vanilla Eclairs, 1245. ilinncr. Little Neck Clams, 300. Consomm^ aux Pates d'ltalie, 103. Olives. Lyons Sausage, 2S6. Salmon, Genoise Sauce, 306. CalFs-head en Tortue, 641. Spinach, 940. Mignons of Lamb k la Pompadour, 509. Roast Ptarmigan, 862. Dandelion Salad, 1048. Stewed Prunes k la General Dufour, 1330. Pithiviers Cake, 1225, Coffee, 1349. MENUS. 73 Tuesday, May — . Bvealrfiast. Smoked Beef Omelet, 461. Skate, with black Butter, 325, 159. Lamb Steak k 1' Americaine, 718. Potatoes, maitre d'hfitel, 985. Rice k I'Airolo, 1171. £um[)£on. Oysters k la Baltimore, 388. Veal Cutlets en Papillotes, 566. String Beans, with Cream, 946. Pumpkin Pie, 1099. Slinner. Small Rockaway Oysters, 298. Puree Condi, 48. Radishes, 292 Watercress. Sole k la Toulouse, 354. Broiled Tenderloin k la Biamaise, 492. Stuffed Lettuce, 953, Croquettes ot Sweetbreads, Cream Sauce, 620, Asparagus a la Tessinoise, 906. [181. k Squabs sur Canape, 816. Escarole Salad, 1055. Charlottes Panach^es, 13CO. Coffee, 1349. Wednesday^ May — . breakfast. Dinner. Boiled E^gs. Broiled North RiverShad, maitre d'h6tel, 326. Stewed Kidneys, with Mushrooms, 714. Turnips and Cream, 967. Stewed Peaches, 1334. Cnncl) eon. Crals a I'Anglaise, 373. Stewed Beef k la Turque, 542. Stuffed Peppers, 975. Tomato Mayonnaise, 1071. Strawberry Tarts, 1 1 17. Clams, 300. Cream k I'Allemande, 84. Tomatoes, 288. Olives. Lobster k la Bordelaise, 360. Grenadins of Veal kl'Africaine, 589. Succotash, 1022. Chicken Sauti k la Regence, 777. Spinach, with CroHtons, 943. Roast Tenderlom of Beef au Jus, 516. Watercress Salad, 1072. Maraschino Pudding, 11 34. Coffee, 1349. Thursday^ May — . IBrcakfaat. Dinner. Omelet, with Cfipes, 460. Chicken Halibut, Caper sauce, 309, 6gi. Tripe k la Lyonnaisci 548. Potatoes k la Rice, 1007. Strawberries and Cream. Cttncl)eon. Clams k la Mariniire, 377. Broiled Spring Chicken, 756. Green Peas, with Cream, 980. Savarin, 1197. Linn Kaven Oysters, 298 . Consommi Colbert, 120. Caviare, z8i. Radishes, 292. Trout k la Cambacferes, 312. Asparagus k la Vinaigrette, 905. Lamb Chops, Soyer, 647. Supreme of Chicken k la Rothschild, 790. Potato Croquettes, 997. Roast Plover, 865. Romaine Salad, 1064. Vanilla Ice-cream, 1271. Petites Bouchees des Dames, 1237. Coffee, 1349. 74 THE TABLE. Friday, May — . Breakfast. Dinnff. Scrambled Eggs, with Asparagus-tops, 406. Broiled Fompano, 329. Mutton Hashi 653. Potatoes k la Lyonnaise, 991. German Pancake, 1188. Cttncl)£on. Scallops k la St. Jean, 371, Porterhouse Steak au Cresson, 524, Sweet Potatoes k I'Hollandaise, 999. Lobster Salad, 1061:. Iced Timbale of Rice, 1175. Little Neck Clams, 300. Printanier Gr6nat, 51. Olives. Mortadella, 387. Kingfish k la Venitienne, 338, Minced Veal k la Catalan, 575. ^ Fresh Mushrooms on Toast, 916. Broiled Tenderloin k la Florentine, 506. Roast Chicken, 755. • . Dandelion Salad, 1049. Orange Pudding, 1x58. Coffee, 1349. Saturday.^ May — . JBreakfast. Omelet k I'Espagnole, 472. Fried Scallops, Tomato Sauce, 301, 205. Mutton Chops, Bretonne, 644. Hashed Potatoes and Cream, 1003. Fritters k la Vanille, 1192. Cancl)£on. JUmncr. Mussels k la Foul^te, 379. Noix of Veal a la Bourgeoise, 590, 583. Chicken Livers en Brochette au petit Sal^, 769. Potatoes Souffldes, loio. Boiled Apple Dumplings, 1x27. Keyport Oysters, 298. Chicken Portugaise, €£, Olives. Lyions Sausage, ; Matelote of Eels k la Normande, 334. Mignons Filets, with Marrow, 510. Asparagus, sauce Hollandaise, 904. Chicken Saute k la Boh^mienne, 778. Stuffed Tomatoes, 1023. Roast Loin of Spring Lamb, 1361. Chicory Salad, 1045. Cocoanut Pudding, 1147. ' Coffee; 1349. Sunday^ May — . 35r^akfa0t. JBtnner. Poached Eggs on Toast, with Anchovy Butter, 404, 146. Broiled Kingfish, maitre d'h6tel, 329. Hashed Chicken k la Crgme, 804. ' Creme Renvers^e, 1252. Ctintl)£on. Lobster Cutlets, Victoria Sauce, 366. Chops Soyer, with Potatoes, 647. Stuffed Cucumbers, 937. ' Chicken Salad, 1044. Strawberries and Cream. Little Neck Clams, 300. Cream of Chicken, 82. Sardines, 283. Radishes, 292. Salmon k la R^gence, 305. Roast Tenderloin, Fique kla Duchesse, 516. Risotto, 1 0x7. Chicken Fillets k la Patti, 789. Artichokes, Florentine, 903. Punch k la Cardinal, 1306. Roast Ptarmigans, 862. Lettuce, Mayonnaise, 1042. St. Honor^ k la Rose Delmonico, 1212. Roquefort Cheese. Coffee, 1349. MENUS. n Monday^ May — . Bvmkfast, Ham Omelet, 462. Fish Balls, 347. Calfs Liver and Bacon, 584. Potatoes, maStre d'hOtel, 985. Sweet Potatoes, Sauties, 993. Whipped Cream au Kirsch, 1256, £tmcl)£ )£on. Welsh Rarebit, Golden Buck, 295. Ragout of Mutton aux Pommes, 659. SpE^hetti & ritalienne, 960. Frangipani Tarts, X121. JBtnncr. Cherry Stone Oysters, 298. Consomme Douglas, 114. Tomatoes, 288. Anchovies, 284. North River Shad en Mat^ote, 332, Sweetbreads, Soubise, 606. Beans Panachds, 950. Breast of Lamb, Jardiniere, 703. Roast Plovers, 865. Escarole Salad, 1055. Preserved Plums, 1343. Coffee, 1349. Tuesday^ May — . Brjcakfast. Eggs & la Tripe, 4x9. Fried Frostfish, 301. Pig's Feet, Boston style, 730. Potato Croquettes, 997. Com Fritters, 965. Ctmcl) icon. JDxnner. Shad's Roe, sauce HoIIandaise, 402, 160. Minced Beef a la Provengale, 500. Stirffed Peppers, 975. String Bean Salad, zo68. Apple Meringue Pie, 1103. Little Neck Clams, 3cx>. MuUigatawney k la Delmonico, 35. Caviare, 281. Radishes, 292. Fresh Mackerel, Cream Sauce, 329, 181. Lamb Chops &la Robinson, 682. Sorrel, with Crofktons, 974, Chicken Curry k I'Espagnole, 793. Fresh Asparagus, 904. Roast Snipe, 868. Doucette Salad, 1054. Fruit Pudding, ix6z. Coffee, 1349. Wednesday, May Brcakfaet. Omelet k la Provengale, 457. Fried Porgies, 301. Broiled Deviled Mutton Kidneys, 715. Fried Potatoes, 993, Waffles with Sugar, 1196. CuncljEon. Oysters k la Baltimore, 388. Chicken Pot-pie, 757. Macaroni au Gratin, 955. Rice Pudding, 1143. !!ltnn£r. ' Massachusetts Bay Oysters, 298. Chicken k la Richmond, 62. Olives. Lyons Sausage, 286. Bass, Lobster Sauce, '352, Z58. Boiled Turkey, Egg Sauce, 798. Spinach, mattre d'h6tel, 942. Sweetbreads aux Gourmets, 6ia, Brussels Sprouts, 922. Roast Fillet of Beef, 516. Barbe de Capucine Salad, 1038. Omelet C^lestine, 477. Coffee, 1349. 76 THE TABLE. Thursday, May Breakfast. 5 au Beurre noir, 414, Spanish-mackerel, Vert-pr^, 328. Calfs Head i la Vinaigrette, 640. Lima Beans and Cream, c)52. Blackberries and Cream. Cttn£l)?on. Broiled Trout, Butter sauce, 314. Corned Beef with Kale-sprouts, 490. Potatoes ^ THolIandaise, 999. Herring Salad, 1074. Baba au Rhum, 1217. JUinncr. Small RockawAy Oysters, 298. Consomm^ Su^doise, 122. Mortedella, 287. Radishes, 292. Kennebec Salmon & la R^gence, 305. Fillet of Beef, Broiled k la Trianon, 507. Green Peas k TAnglaise, 978. Chicken Saut6 k^a Marengo, 771. Stuffed Tomatoes, 1023. Roast Hind Quarter of Spring Lamb, 1361, Chicory Salad, 1045. Blackberry Shortcake, 12x5. Coffee, 1349. Friday^ May — , 38r£akfast. Wmxitx. Omelet aux Sardines, 468. Broiled Bluefish, brown Butter, 329, 159. Pig*s Feet, St. Hubert, 727. Spaghetti k la Italienne, 960. Brioche, 1201. £nncl)£on. Crabs i la St. Jean, 371, Stewed Mutton, Marseillaise, 657; Salmon Salad, ro66. Custard Pie, izoo. East River Clams, 300. Oyster Soup, 26, Olives, Sardines, 283. Bass k la Chambord, 343. Escalops of Sweetbreads, Richelieu, 574. Cauliflower au Gratin, 926, Squabs en Crapaudine, 819. String Beans, 94S. Roast Loin of Veal, 585. Watercress Salad, 1072, Omelet Soufflee, 474. Coffee, 1349. Saturday^ June ISreakfast. Eggs k la Bourguignonne, 4x1. Haddock, Cream Sauce, 352, iSi. Lamb en Brochette, Colbert, 674, 190. Fried French Potatoes, 993. Rice Cake, 1222. Cttncl)£Ott. Broiled Stuffed Deviled Crabs, 370. Breaded Veal Cutlets; Tomato sauce, 563, Macedoine Salad, X063. Mille Feuilles, 1223. WXXVMX. Ox-tail k 1' Ecossaise, 39. Tomatoes, 288. Olives. Lobster k la Bordelaise, 360. Tenderloin of Pork, Sauce piquante, 741, 203. String Beans, 984. Fried Chicken, Cream Sauce, 301, i8x. Stuffed Tomatoes, 1023,' Leg of Lamb, 648. Lettuce Salad, 1057, , Tapioca Pudding, 1141. Mazagran k la Gen. Bugeau, 1391. MENUS. 77 Sunday, June — . Sreakfaat. Omelet with fresh Asparagus* 458. Veal Kidneys, Broiled and Deviled, 715. Broiled Ham, 753. Fried Oystei^plant, 1021. Fresh Cherries. Ctmrl)con. Baked Bluefish, 319. Hashed Chicken en BordurCf 805. Stuffed Egg-plant, 909. Timbales & la Schultze, 263. Raspberry Fie* 1096. Wwvxtx. Little Neck Clams, 300. Cream of Cauliflower, 73. Caviare, 381. Radishes^ 292. Fompano* mattre d'hdtel. 329. Potatoes, Chiteau, 1009. Broiled Tenderloin k la Trianon, 507. Broiled Tomatoes, 1025. Shells of Sweetbreads k la Breux, 621. Punch k la Lalla Rookh, 1308. Roast Turkey, Cranberry Sauce, 800, 1329. Chicory Salad, 1045. Cabinet Pudding k la Sadi-Camot, 1164. Swiss Cheese. Coffee, X349. Monday^ June — . Brcakfaat, Eggs &u Soleil, 415. Broiled Black Bass, 339. Sausages, with White Wine, 735. Hashed Potatoes, 1002. Stewed Apricots, 1335. Cunc^t )eon. Stuffed Deviled Clams, 376. Corned Beef Hash k la Polonaise, 528. Oyster-plant a la Poulette, 1019. Tomato, Mayonnaise Salad, 1071. Blackberry Tarts, 11x9. JBtitncr. Small Rockaway Oysters, 298, Consomme Napolitaine, 127. Anchovies, 284. Radishes, 292. Shad k PEcarlate, 326, 247. Tenderloin Piqu6 k la Proven9ale, 518. Potatoes en Faille, 1014. Veal Cutlets k la Marechale, 562. Stuffed Lettuce, 953. Roast Squabs, 816. Doucette Salad, 1054. Omelet au Kirsch, 476. Coffee, 1349. Tuesday.^ June — . BrcakfttBt. Omelet, with Parsley, 451. Broiled Bacon, 754. Hashed Lamb k la Polonaise, 700. Stewed Carrots and Cream, 927. Cream Renversee, 1232. Cuncl)con. Broiled- Trout a lamaitre d'h6tel, 314, Vol-au-Vent k la Financiere, 810. Asparagus k la Tessinoise, 906. Boiled Apricot Dumplings, 1x26. WxxiXitx. Massachusetts Bay Oysters, 298. Mock Tiu-tle, 17. Lyons Sausage, 286, Olives. Bass en Matelote, 332. Sweetbreads k la Duxelle, 608. Chicken Saut^ k I'Hongroise, 772. Mushrooms on Toast, 914. Roast Loin of Mutton, 585, Escarole Salad, X055. Rum Cake, 1229. Coffee, 1349. 78 THE TABLE. Wednesday, June ISrcakfaat. Fried Eggs, 412. Broiled Kingfish, 32^. Minced Beef & la Provengale, 500. Potato^ k la Hannaj, 10x2. Buckwheat Cakes, 1x83. Cttttcl^eon. Wefeh Rarebit, Golden Buck. 295. Shad's Roe, with Bacon, 402. Stewed Mutton, with Oyster-plant, 763, Tomatoes k la Marseillaise, 1029. Rhubarb Pie, 1085. Wxxvatx. Oysters, 298. Cream of Sorrel, Fermifere, 81. Sardines, 283. Radishes, 292. Salmon Croquettes, 364, Broiled Tenderloin of Beef, Nivemaise, 505. Turnips, with Gravy, 967. Mutton Chops & la Clichy, 6S4. Asparagus k la Vmaigrette, 905. Roast Chicken, 755. Watercress Salad, 1072. Plombi&re a la Hamilton, 1370. Coffee, 1349. Thursday^ June — . Breakfast. Omelet R^gence, 470. Picked-up Codfish, 346. Lamb Steak, with Bacon, 716, 754. Potato Balls, 996. Brioches, 1201. Cuncl)wn. Trout^ Ravigote Sauce, 314, 147. Tendron ofVeal, Morlaisienne, 635. Beef Salad, 1039. Peach Pie, 1092. Dinner. Oak Island Oystets, 298. Pot-au-Feu, 54. Watercress, 1072. Anchovies, 284. Crawiish k la Bordelaise, 360. Sirloin k la Stanley, 491, 248, String Beans k la Bretonne, 949. Turban of Chicken k la Cleveland, 791. Cauliflower au Gratin, 926. Roast Plover, 86s. Romaine Salad, 1064. Charlottes Panachees, 1300, Coffee, 1349. Friday, June — . Srcakfast. Eggs k la Polonaise, 443., Broiled Whitebait, 329. Beef Tongue, sauce Piquante, 533. Fried SweetPotatoes, 993. Kirsch Jelly, 131 9. CuncI) icon. Stuffed Deviled Crabs, 370. Bee&teak Pie k I'AmMcaine, 488. Spinach, with Gravy, 943. ' ShrimpSalad, 1067. Frangipani Tarts, 1121. JDtnner. Little Neck Clams, 300, Bouille-k-Baisse, z. Celery, 290. Olives. Bass, Egg Sauce, 352, 161. Civet of Antelope k la Fran9aise, 887. Spaghetti au Gratin, 961. Lamb Chops, maison d'or, 961. Green Peas, 978. Roasted Squabs, 8x6. Barbe de Capucine Salad, 1038. Peach Pudding k la Richelieu, Z150. Coffee, X3i)9. MENUS. 79 Saturday, June Breakfast. Hominy and Cream, 1034. Chicken Liver Omelet, 464. Mutton Chops, with Bacon, 647, 754. Saratoga Potatoes, loii. Rice & la Turque, Z178. Ctincl)£on Dinniir. Frogs' Legsk la Geo, Merrill, 1372. Stuffed Breast of Veal, I*ur^e of Peas, 596, 49, Asparagus ^ la Tessinoise, 906. Cranberry Pie, 1104. Little Neck Clams, 300, Brunoise, with Rice, 3. Radishes, 293. Sardines, 283. Salmon, Oyster Sauce, 303. Tenderloin of Beef, larded k la Portugaise, 517. Sorrel, with Eggs, 974. Salmi of Ptarmigan k la Modeme, 870. Lima Beans, 952. Roast Leg of Spring Lamb, 648. Lettuce Salad, 1058. Apple Charlotte, 1167. Cofiee, 1349* Sunday^ June — . Brtakfdst. Scrambled Eggs, yith Truffles, 407, Fried Soles, Tartare Sauce, 320, 207, Hashed Turkey k la Creme, 804. Broiled Egg-plant, 908, Stewed Prynes, 1330. Cnncl)Eon. Codfish k I'Hollandaise, 3x7. Broiled Turkey Legp a la Diable, 766, Okras, Sautes ^ la Creole, Z031. Crab Salad, 1047. Creme en Mousse au Cognac, 1258. HDinncr. Little Neck Clams, 300. Mulligatawney, 34. Caviare, 28. Radishes, 292. Broiled Spanish-mackerel, maitre d'hdtel, 329. Cucumber Salad, 289. Curry of Lamb, with Asparagus-tops, 676, Sweetbreads k 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. Maz^ran k la Gen. Dufour, 1392. Monday^ June — . Breakfast. Omelet aux fines Herbes, 451. Fish Balls, 347. Brochette of Lamb k la Diunas, 674. Succotash, X022. Milan Cake, 1228. Cnn£l)£on. Pickerel, with White Wine, 342. Haricot of Lamb i. la Providence, 701. Stewed Com, 964. Herring Salad, ZO74. Maraschino Jelly, 1319. JDinncr. East River Oysters, 298. Consomme Rachel, 123. Then, 282. Radishes, 292. Broiled Pompano, 329. Potatoes, Windsor, looS. Supreme of Chicken k la Bayard, 787. Green Peas i. I'Anglaise, 978. Bee&teak k la Bordelaise, 491. Fried Ojrster-plant, loai. Roast Loin of Veal, 585. Dandelion Salad, 1049, Vermicelli Pudding, 1x42. Coffee, X349. 8o THE TABLE. Tuesday, June 33r£akfa0v. Eggs k la Livingstone, 410. Broiled Mutton Kidneys, with Bacon, 661. Potatoes, Saratoga, loii. CrSme en Mousse au Cafe, 1253. CnTicl)£on. Mussels k la Mariniere, 378. Hashed Turkey en Bordure, 805. Fried Sweet Potatoes, 993. Asparagus Salad, 905. Raspberry Tarts, 1118. JBinncr. Mill Pond Oysters, 298. Mikado, 32. Tomatoes, 288. Radishes, 292. Fresh Mackerel, St. Nazaire, 329, 236. Tenderloin of Beef, Pique k la Trianon, 507, Stuffed Peppers, 975. Sweetbreads k la Montglas, 615. Roast Squab, 816. Chicory Salad, 1045. Baked Apple Dumplings, 1122. Coffee, 1349. Wednesday^ June — . Tomato Omelet, 456. Shad, maitre d'hdtel, 326. Pig's Feet k la Boston, 730. Potatoes Julienne, 1013. Raspberries and Cream. Ctmcl)£0n. Scallops Brestoise, 392. Beefsteak Pie a I'Americainc, 488. String Beans, 947. Pineapple Pie, 1087. JDtnncr. Little Neck Clams, 300. Beef k I'Anglaise, 5. Lyons Sausage, 2G6. Radishes, 292. Bluefish k la Toulouse, 354. Minced Beef k la Provengale, 500. Fricass^ of Chicken, with Curry, 792. Asparagus, sauce HoUandaise, 904. Roast Beef, 527. Romaine Salad, 1064, Peach Water-ice, 1284. Biscuits k la Cuill^re, 1231. ' Coffee, 1349. Thursday^ June Brfdlrfdat. Omelet, with Peas, 459. Porterhouse Steak, with Watercress, 524. Potatoes, Lyonnaise, 991. French Pancake, 1186. Cttncl)£on. Shad, with Sorrel, 327, Mutton Chops, Soyer, 647. Stuffed Peppers, 975. Jam Omelet, 475. ?Dinn£f. Parker Bay Oysters, 298. Julienne, 27. Watercress, 1072. Anchovies, 284. Clam Patties, 387. Mignons Filets a la Bohemienne, 513. Succotash, I022. Chicken h Ja Ranhofet, 1363. • Artichokes k la Florentine, 903. Roast Reed-birds, 877. Escarole Salad, 1055. Riz au Lait d'Amandes, 1x70. Coffee, X349. MENUS. 8l Friday., June — . Breakfast. JDiniur. Lobster Omelet, 454. Bluefish au Gratjn, 319. Minced Beef & la Catalan, 502. Potatoes & la Rice, 1007. Preserved Apples, 1342. Cancl)£on. Whitebait, 301. Green Peas, 978. Porterhouse Steak, Fried Onions, 524, 969. Potato Salad, 1073. Rice and Cream k la Croce, 1296. Doxife Rockaway Oysters, 298. Bisque of Crab, 9. Thon, 382. Radishes, 292. Kingfish, with White Wine, 342. Stewed Mutton, with Potatoes, 659. Asparagus k la Tessmoise, 906. Salmi of Pigeon k la Walter Scott, 856. Roast Loin ofVeal, 385. Chicory Salad, 1045. Pineapple Water-ice, 1283. Sweet Almond Macaroons, 1210. Coffee, 1349. Saturday^ June — . Br^okfaat. Omelet Espagnole, 472. Skate, with black Butter, 325, 159, CalTs Liver and Bacon, 584. Broiled Potatoes, 983. Fresh Grapes. £ttncl)£on. Broiled Porgies a la Beamaise, 353. Sausages a la Gastronome, 740. String Bean Salad, xo68. Rhubarb Pie, 1085. ^Dinner. Linn Haven Oysters, 298. Consomm^ k I'Africaine, 116. Caviare, 28. Celery, 290. Lobster k la Newburg, 35$. Marinated Tenderloin of Beef, Russian Sauce, ■5"' Mushrooms on Toast, 916. Salmi of l)uck, with Olives, S27. Fried Egg-plant, 907. RoastSpring Lamb, 1361. Romaine Salall, 1064. Cold Maraschino Piidding, X134. Coffee, X349> Sunday^ June — . Brtakfast. Eggs k rimperatrice, 440. Broiled Porapano, 329. Hamburg Steak, Colbert, 526, 190. Mashed Potatoes, 998. Crfime en Mousse au Caf^, 1253. Wxxvcitx. £uncl)£ Fresh Mackerel, fine Herbs, 331. Stewed Veal, Marengo, 624. Stuffed Lettuce, 953. Tomato, Mayonnaise Salad, 1071- Stewed Prunes k la Giniral Dufour, 1330. 6 Little Neck Clams, 300, Mutton k TEcossaise, 31. Radishes, 292. Anchovies, 284. Salmon, en Papillotes, 302. Saddle of Mutton, Sevigne, 669. v Sweetbreads, with Asparagus-tops, 6oz, 676. Punch k la Lorenzo Delmonico^ ^y^l' Roast Goose, 808. Lettuce Salad, 1057. Tutti-frutti, 1293. Almond Biscuits, X235. Mazagran k la General Bugeau, 1391. THE TABLE. - Monday, June — . Br£akfo0t SDinncr. Kidney Omelet, 463. Hashed Beef k la Portugaise, 501. Potatoes, Hollandaise, 999. Fresh Red Currants. £un£l)£ott. Soft Clams k la I^ewburg, 390, Veal Cutlets & la Mar^chale, 562. String Beans, with Cream, 946. Peach Pie, 1092. Rockaway Oysters, 298. Consommd d'Orl^ans, zio. Mortadella, 287. Radishes, 292, Blackfish, Vert-pr6, 328. Potatoes, Duchesse, xoo6. Hashed Turkey, with Cream, 804. Risotto, izxi. Lamb Chops k la Massena, 6S7. Artichokes, Florentin, 903. Roast Capon, 755. Lettuce Salad, 1058. ^ Lemon Water-tce, 1279. Coffee, 1349. Tuesday^ June — . SreakfaHt. JDtnttcr. Poached Eggs on Toast, Anchovy Butter, 404, 146. Pprgies, maitre d'h6tel, 329. Minced Tenderloin Ji ITtalienne, 500, 188. Potatoes, Lyonnaise, 991. Whipped Cream k la Vanille, 1254. Cttncl) eon. Sheep's-head kla Creole, 339. Mutton Steaks k la Colbert, 716, 190 Spaghetti k I'ltalienne, 960. Red Currant Pie, 1090. Clams, 300. Consomme Paysanne, 53. Tomatoes, 288. Olives. Frogs k la Bordelaise, 40X, 243. Croquettes of Lamb, Tomato Sauce, 679, 205. Beans Panaches, 950. Stewed Chicken k la Maryland, 785. Cauliflower au Gratin, 926. Roast Beef, 527, Chicory Salad, 1045. Strawberry and Vanilla Ice-cream, 1274, 1271. Coffee, Z349. Wednesday^ June — . BreakfaBt Cheese Omelet, 469. Boiled Sea-bass, Tomato sauce, 352, 205, Sausages k I'Anglaise, 736. Oyster-plant Saut6 au Beurre, 1018* Rice and Apples, ii6g. JDtnner. £nncl)£ Broiled Brook-trout, 314. Cucumber Salad, 289. Stewed Mutton with Potatoes, 659, Stuffed Peppers, 975. Lamb-tongue Salad, 1056. Raspberry Tarts, 1118. Shrewsbury Oysters, 298. Cream of Asparagus, 70. Sardines. 283. Celery, 290. Porgies with fine Herbs, 315, Tenderloin of Beef Marinated, sauCe Poivrade, Sir, 194. Sorrel, with Eggs, 974. Pigeon Cutlets k la Victoria, 815. Brussels Sprouts, 922. Roast Rhode Island Turkey, 800. Doucette Salad, 1054. Apricot Pudding. Jisi. Coffee, 1349. MENUS, Thursday^ June — . BreakfaBt. Hinner. Scrambled Eggs, with Mushrooms, 408. Broiled, Deviled Soft-shelled Crabs, 370. Stewed Mutton Kidnej-s, Madeira Wine, 662. Olives. Fried Potatoes k la Frangaise, 993. Raspberries and Cream. £nn£l)£on. Lobster k la Diable, 364. Pork Chops, sauce Robert, 746. Spaghetti au Gratln, 961. Custard Pie, iioo. Clams, 300. Chicken & rHolIandaise, 64. Celery, 390. Fompano au Gratin, 319. Broiled Sirloin, with Marrow, 493. Spinach, maitre d'hdtel, 942. Duckling k I'Am^ricaine, 823. String Beans, with Cream, 946. Roast Spring Lamb, 1361. Lettuce Salad, 1057. Meringues Glacees, 130Z, Coffee, 1349. Friday^ June Breakfast. Crawfish Omelet* 453. Boiled Codfish, Cream sauce, 352, 181. Corned Beef Hash & I'Am^ricaine, 531. Boiled Com, 962. Brioche Cond^, 1203. Cnncl)wn. Shad, maitre d'hfitel, 326. Stewed Lamb, with Lima Beans, 705. Potatoes k la Hanna, 1012. Lobster Salad, zo6x. Rice a la Bonne Femme, 1172. JUxnttEr. East River Oysters, 298. Chiffonade, 14. Radishes, 292. Mortadella, 287. Broiled Sea-bass, sauce Tartare, 326, 207. Piloff of Chicken k la Turque, 782. Fresh Lima Beans, 952. Veal Cutlets k la Philadelphia. 565. Artichokes k la Vinaigrette, 902. Reed-birds, with Bacon, 877, 754. Roraaine Salad. 1064. Peaches and Cream. Coffee, 1349. Saturday^ June Breakfast, Omelet, Bonne Femme, 466. Fried Whitebait, 301. FAcalops of Veal a la Proven9ale, 57 j. Broiled Tomatoes, 1025. Peach Marmalade, 1331. Cttncl)£on. Salmon Croquettes, 364. Lamb en Brochctte a la Colbert, 674, igo. String Beans, Sautes au Bernrre, 947. Savarin, 1197. ©inner. Little Neck Clams, 300. Consomme Printanier, 109. nchovies, 284. Radishes, 292. Sheep's-head k la Chambord, 343. Sirloin, Pique k la Bernardi, 523. Croquettes of Macaroni, 279. Chicken Saute k la Parmentier, 773. Stuffed Tomatoes, 1023. English Snipe sur Canape, 868, 832. Watercress Salad, 1072. Sherry Wine Jelly, 1318. Lady- fingers, 1231. Coffee, 1349* 84 THE TABLE. .Sunday^ June — . BreakfaBt. Eggs a rimperatrice, 440. Broiled Spanish-mackerel, 329. Lamb Chops, Robinson, 682. Hashed Potatoes, with Cream, 1003. Fresh Cherries. £ttncl)£on. Scallops Brestoise, 392 . Blanqiiette of Veal, with NouUles. 552, Green Peas, 978. Chicken Salad, 1044. Iccid Timbale of Rice, 1175. mmncr. 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 k la Hussard, 519. Champagne Punch, 1307. Roast Chicken, 735. Tomato, Mayonnaise Salad, X07X. Strawberry Ice-cream, 1274. Almond Cake, 1224, Neuchitel Cheese. Coffee, 1349. Monday^ June I3r£akfa0t. JBtnncr. Omelet, iVith fine Herbs, 452. Fish Balls, 347. Broiled Pig's Feet, sauce Fiquante, 729. Turnips, with Gravy, 967. Brioches Fluttes, 1204. Cttncl)£on. Broiled, Deviled Soft-shelled Crabs, 369. Bee&teak Pie k 1' Anglaise, 487, Anchovy Salad, 1037. Fritters Soufflees, X192. Clams, 300. Consomme Tapioca, 104. Tomatoes, 288. Olives. Broiled Trout, sauce B^amaise, 314, i€6. Potatoes k r Hollandaise, 999. Shoulder of Lamb k I'Africaine, 693. Sweet Breads, Soubise, 606. Spinach, with Gravy, 943. Roast Beef, 527. Chicory Salad, Z045. Rice Pudding kl'Orange, 1130. Coffee, 1349. Tuesday^ June BreakfaBt. Eggs en Filets; 423, Broiled' Shad's Roe, 402. Hamburg Steak, Madeira Sauce, 526, x8 Stewed Tomatoes, 1027 . Maraschino Cream, 1257. Cuntl)£on. Codfish with black Butter, 352, 159, Fricandeau of Veal, with Sorrel, 577. Stuffed Egg-plant, 909. Cauliflower au Gratin, 926. Charlotte Russe, X261. JDtnner, Parker Bay Oysters, 298. Clear Green Turtle, 18. Radishes, 292. Cucumbers, 289. Broiled Fresh Mackerel, ma!tre d'h6tel, 329, Croustadc of Kidneys, Perigueux, 680, xgi . Green Corn Saute au Beurre, 964. Broiled Tenderloin, with Watercress, 503. Asparagus, Hollandaise sauce, 904. Squabs on Toast, 8x6. Macedoine Salad, X063. Banana Ice-cream, X277. Biscuits k la Livomaise, X233. Coffee, 1349. MENUS. 85 Wednesday, June — . ■ Brcokfost. Omelet with Sausages. 465. Halibut Steaks, Butter sauce. 310, 157. Calf s Liver and Bacon, 584. Lima Beans, 952. Rie au Lait d'Amande, 1170, £tincl)eon. Canap^ Lorenzo. 391. Irish Mutton Stew. 660. Risotto. 10 17. Baba au Mad^re. 1217. Htnner. Clams, 300. Ox-tail with Barley, 38. Tomatoes, 288. Olives. Bluefish au Gratin, 319. Potatoes. Parisiennes. 986. Tenderloin of Beef k la Nivemaise, 505. Stuffed Peppers, 973. Salmi of Snipe, maison d'or, 867. Asparagus k la Tessinoise, 906. Roast Loin of Mutton; 585. Celery, Mayonnaise Salad, 1042. Raspberry Water-ice, 1281. Biscuits, Ambrcisiennes, 1234. Coffee, 1349. Thursday, June Hominy and Cream. Eggs & la Turque. 439. Lamb Chops k la Diable, 672. Potato Croquettes. 997. Strawberries and Cream. Ctincl)£on, 1 Broiled, DevQed Soft-shelled Crabs, 369. Breast of Turkey, k la Financiire, 806, 246. Salad \ ritalienne, X036. Pear Pie, 1084. Dinner. Doxie Rockaway Oysters. 298. Pur^e Cond^, 48. Mortadella, 287. Radishes 292. Soles k la St. Nazaire. 323, 236. Curry of Lamb h. I'Indienne, 677. Broiled Porterhouse Steak k la Bordelaise. 491. Asparagus k la Vinaigrette, 905. Roast Rhode Island Turkey, 800. Lettuce and Tomato Salad, 1060. Peach Pudding. 1150. , Imported Brie Cheese. Coffee, 1349. Fridayy June — , Bnakfaat. Omelet aux Sardines. 468. ' Broiled Kingfish, 329. Sheep's Feet k la Poulette, 654. Tomatoes k la Bock, 1026. Small Brioches, 1202. CtincI} ijcon. Lobster k la Rushmore. 1358. Cucumber Sal&d. 289. Veal. Stewed, Marengo, 624, Asparagus Salad, 905. Choux k la Cr^me, 1246. Wmxitx. Small Prince's Bay Oysters, 298. V Chicken with Gumbo, 67. OUves. Lyons Sausage. 286. Bluefish with fine Herbs, 331. Potatoes, Chateaux, 1009. Tenderloin of Beef, aux Gourmets, 508. Green Peas, 978. Fricasse of Chicken k la Reme. 780. Boiled Green Com, 962. Roast English Snipe, -668. Chicory Salad au Chapon, 1046. Omelet au Kirsch, 476. Coffee, 1349. 86 THE TABLE. Saturday^ June — . Brfttkfaet. CUtnner. Eggs au Miroir, 425. Picked-up Codfish, 346. Lamb Fries, sauce Italienne, 673, Stewed Green Corn. 964. Rice i I'Airolo, 1171. Cuncl)£on. Fried Frogs, sauce Tartare, 400, 307. Stewed Beef k 1* Egyptienne, 540. Spaghetti au Gratin, 961. Russian Salad, 1065. French Pudding, 1139. Small Blue Point Oysters, 298. Consomm^ Royal, 107. Caviare, 281. Cucumbers, 289. Broiled Kingfish, niiitre d'hdtel, 329. Potatoes, Duchesse, 1006. Mutton Chops kJa Provengale, 642. Succotash, 1022. Squabs en Compote, 822. Green Peas, 978, Roast Loin of Veal, 585. Doucette and Egg Salad, 1054. Apples, Meringues, 1248. Coffee, 1349' Sunday^ June — . Btfakfaat. SDxnncr. Omelet k la Vanderbilt, 471. Broiled. Deviled Soft-shelled Crabs, 369. Mutton Chops with Watercress, 643. Sweet Potatoes, 982. Stewed Pears, 1333. Cttncl)£on. Broiled Lobster, sauce Ravigote, 363. Calf's Head k la Cavour, 638. Japanese Salad, Z075. Water-melon & la Josi Paez, 1316. Little Neck Clams, -300. Cream of Lettuce, 87. Olives. Radishes, 292. Spanish-mackerel, m&itre d'h6tel, 329. Potatoes en Surprise, 1005. Tenderloin of Beef k la Florentine, 506. Broiled Tomatoes, 1025. Coquilles of Sweetbreads, with Mushrooms, 621, 609. Punch k la Fran9aise, 13x1. Roast Snipe on Toast, 86&. Romaine Salad, 1064. Plum Pudding, Glac^ k la Gladstone, 12^9. Biscuits Richelieu, 1232,. Camembert Cheese. Coffee, 1349. Monday, July — . Eggs k la Paysanne, 433. Broiled Bacon, 754. Lamb, Hashed k la Polonaise, 700. Stewed Tomatoes, 1027. Creme Renversee, 1252. Conc[)£on. Frogs* Legs k la Geo. Merrill, 1372, Mutton Chops a la Robinson, 682. Fned Sweet Potatoes, 993. Beef Salad, io39> Blanc-mange a la J. Delmonico, 1270. Uinner. Small Rockaway Oysters, 298. \ Consomme k I'Andalouse, 1 17. Anchovies, 284. Cucuinbers, 289, Bluefish k VIcarienne, 336. Curry of Lamb k I'Indienne, 677, Spinach, maStre d'h6tel. 942. Chicken Croquettes k la Reine, 758. Green Peas, 978. Roast Woodcock, 871. Escarole Salad, 1055. S^o Pudding, XX40. Coffee, 1349. MENUS. Tuesday, July — . Breakfo0t. Scrambled £^gs, with Cheese, 405. Broiled Fresh Mackerel, 329. Stewed Veal k la Chasseur, 632. Stewed Bermuda Potatoes, 995. Rice and Cream kla Croce, 1296. Cuncl) con. Clam Patties, 387. Irish Mutton Stew, 660. Baked Tomatoes, 1038. Lobster Salad & la Boardman, 1368. Musk-melons. ilDinncr. Linn Haven Oysters, 298. Julienne, 27. Lyons Sausage, 286. Radishes. 297. Blackfish, Oyster sauce, 352. Sweetbreads k la Godard, 614. String Beans au Blanc, 947. Chicken, Saut^ & I'Hongroise, 772. Asparagus, sauce HoUandaise, 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. Cnn£l)t t)£on. BroQed, Deviled Soft-shelled Crabs, 369. Veal Cutlets & la Philadelphia, 565. Sweet Potatoes Soufflees, 1010. Stuffed Peppeis, 97s Raspberry Tarts, iii8 iHinnn-. Clams, 300. Busecca k la Milanaise, 7. Thon, 282. Celery, 290 Halibut, Cream sauce, 309, 181. Tenderloin & la Hussard, 519. Green Com, 962. Broiled Plovers, with Bacon, 866, 754. Tomatoes k la Bock, 1026. Roast Veal, 585. Cauliflower Salad. T040. Charlotte Russe, 1261. Coffee, 1349. r 88 i.THE TABLE. FOURTH OF JULY. Thursday, July — . I5r£akfd0t. Eggs k la Bennett, 447. Fish Balls k la Mrs. Harrison, 347, Chicken Livers en Brochette, 769. Tomatoes k la Marseillaise, loag. Raspberries and Cream. C«ncl)Mn. Toast, with fine Herbs, 313. Cucumber Salad, 289. Hashed Chicken with Cream, 804. Salad Su^doise, 1069. Pie k la Martha Wj^hington, 1105. Dinner. Small Keyport Oysters, 298. Cream of Asparagus, 70. bUv«. . Radishes, 29a. Sole au Gratin, 3x9. Mignons Filets k la Bayard, 509, 231. Green Peas, 978. Spring Chicken k la Maryland, 785. Asparagus k la Tessinoise, 906,. Onmges Glacees k la George, Renauldt, 1297. Doe-birds sur Canap^, 838. Lettuce and Tomato Salad , 1060. Tutti-frutti k la Gen. Harrison, 1371. Small Meringues k laCh. C. Delmonico, 1249. Mazagran kla Gen. Dufour, 1392. MENUS. 89 Friday^ July Breakfast. Fresh Shrimp Omelet, 453. Broiled Bluefish, 329. Cairs Brains, with hlack Butter, 557. Mashed Potatoes, 998. Rice h la FranQaise, 1x80. Cuncl}eoii. Matelote of Eels, 333. Stowed Lamb k la Frangaise. 704. Macaroni, Napolitaine, 957. Salad Macedoine, 1063, Peaches and Cream. ^Dinner. Pur6e Mongole, 50. Tomatoes, a88. Olives. Frogs k la Poulette, 399. Tenderloin, Pique k 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 — . 33rcakfa0t. Eggs k TAurore, 444. Lamb Steaks, sauce Piquante,7i7. Onions, with Cream, 968. Fresh Plums. Cancl)£on. Kii^fish, maitre d'hdtel, 329. Curry of Chicken k la Creole, 794. Anchovy Salad, 1037. Pineapple Tarts, z 1 1 5. Hinncr. Croute-au-Pot, 11, Cucumbers, 289. Radishes, 292. Porgies au Gratin, 319, Broiled Sirloin aux CSpes, 496 . Flageolets, 1365. Ducklings kTAm^ricaine, 823. Stuffed' Peppers, 075. Roast Loin of Veal, 585. Watercress Salad, 1072. Apple Pudding k THelv^tienne, Z153, Roquefort Cheese. Coffee, 1349. Sunday, July — . Breakfast. Omelet with Asparagus- tops, 458. BroDed Kingfish, 329. Hashed Chicken k la Cr€me, 804. Sweet Potatoes, HoUandaise, 999. Milan C^dce, 1228. Cuncl)eon. HDtnncr. Frog^ Legs k la Geo. Merrill, 1372. Broiled Turkey Legs, Mustard sauce, 7^6, 202. Broiled Potatoes, 983. Lobster Salad k la Plummer, 1062. Water-melon k la Romero, 1315, Little Neck Clams, 300. Chicken k la Creole, 65. Radishes, 292. ^ Olives. Salmon k la G^noise, 306. Broiled Lamb Chops, with GreenPeas, 647, 977. Tenderloin of Beef, Biamaise, 503, 166. Asparagus, HoUandaise, 904. Punch au Kirsch, 1305. Roast Woodcock, 871, Lettuce, Mayonnaise Salad, 1057, 1042. Plombi^re k la Hamilton, 1370. Coffee, Z349, 90 THE TABLE. Monday, July Brcakfaat. Eggs ^ la Suisse, 441. Mutton Chops, Anchovy Butter, 647, 146, Potatoes, Lyonnaise, 991. Breaded Pig's Feet, sauce Tartare, 727, 207. Cr^me en Mousse au Cafe, 1253. ilintrer. Cttncl)£ )con. Sofl-sheiled Clams k la Newburg, 389. Leg of Mutton, Bretonne, 650. Spinach with Eggs, 940. Rhine Wine Jelly, 1324. Consomme au Vermicelli, 103. Cucumbers, 289. Mortadella 287. I^obster k la Newburg, 359. Larded Sweetbreads, with Sorrel, 604. Beef-tongue & la Milanaise, 538. Green Peas, 978, Roast Ptarmigan, 862. Chicory Salad, 1045. Baked Apple Dumplings, 1 122.' Coffee, 1349. Tuesday^ July — . Br^akfaet. Wmntx. Ham and Eggs, 412, 753. . Escalops of Veal, Tomato sauce, 568, 203. Potatoes k la Rice, 1007. Rice & la Fran^aise, 1180. Cuncl)£on, Musk -melon. Scallops Brestoise, 392. Lamb Croquettes kl'Italienne, 679, 18 Hashed Potatoes au Gratin, 1004. Green-gage Pie, 1093. Clams, 300, Crab* with Gumbo, 24. Caviare, 281. Radishes, 292, Shad with fine Herbs, 331, Panpiette of Veal, Puree of Peas, 594, 49. Stuffed Egg-plant, 909. Chicken, Saut6 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 k la Portugaise, 501/ Potato Croquettes, 997. Brioche, 1201. Ctinrl)£on. Mussels k la Marini^re, 378. Brochette of Lamb k la Dumas, 674. Risotto, 1017. Huckleberry Tarts, 1113. iBinncr. Small Rockaway Oysters, 298, Sorrel, with Asparagus-tops, 41. Celery, 290. Sardines, 283, Sheep's-head k la Toulouse, 354. Broiled Sirloin Steak k la Parisienne, 495. Stuffed Tomatoes, 1023. Sweetbreads aux Gourmets, 612. Asparagus k la Vinaigrette, 905. 1 Roast Chicken, with Watercress; 755, \ « Lettuce Salad, 1057. Brandy Jelly, 1321, Pithiviers Cake, 1225. Coffee, 1349. MENUS. 91 Thursday^ July — . Breakfast. Fresh Tomato Omelet, 456. Broiled Kingfish, 339. Lamb Chops, sauce Robert, 6B1, 192. Stewed Turnips, 967. ' Fresh Peaches and Cream. Ctincl)£o:K Stuffed DevUed Clams, 376. Tripe i la Lyonnaise, 548. Cauliflower au Gratin, 926. Pumpkin Pie, 1099. CHuincr. Clams, 300. Chicken h. la Fiemontaise, 63. Lyons Sausage, 286. Radishes, 292. Broiled Brook-trout, maitre d'h6tel, 314. Cxicumber Salad, 289, Chicken Saute k la Parmentier, 773. Green Peas, 978. Braised Noix of Veal en Daube, 59T. Boiled Corn, 962. Roast Turkey, 800. Romaine Salad, 1064. Maraschino Pudding, 1134. Coffee, 1349. Friday, July 33reakfa0t. Scrambled I^gs. with Asparagus- tops, 406. Boiled Skate, brown Butter. 325, 156, Minced Veal k la Biscaenne, 576. Hashed Potatoes, 1002. Stewed Apricots, 1335. JDmner. £uncl)£ Fried Whitebait, 301. Shoulder of Lamb, Macedoine, 697. Macaroni Croquettes, 279. Shrimp Salad, 1067. Rice kl'Airolo, Z171. Clam Chowder, 13. Radishes, 292. 01i\ Bass k la Chambord, 343. Lamb Chops h. 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 — . BrcakfaBt. Poached Eggs on Toast, 404. Fried Porgies, 320. CalPs Head k la Vinaigrette, 640. . Lima Beans, 952. Fresh Cherries. Cttncl)£on. Broiled Bluefish, maitre d'hOtel, 329. Veal, Stewed k la Marengo, 624. Macedoine Salad, 1063, Baked Apples, X124. iHtnner. Consomme Deslignac, 108, Thon, 282. Celery, 29a Fried Soft-shelled Crabs, 368. Broiled Spring Chickens, with Bacon, 756. Green Peas, 978. Coquilles of Sweetbreads a la Dreux, 621. Roast Reed-birds, 877. Celery Salad, 1041. Baba, with Rum, 1217. Coffee, 1349. 92 THE TABLE. Sunday, July l3r£okfast. Omelet & la Regence, 470. Broiled, Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Stewed Potatoes, 995. Brioches FlutCes, 1204. Cimcl)£on. Spanish-mackerel, Hollandaise, 317. Coquilles of Chicken kl'Anglaise, 271, Sweet Potatoes Souffi^es, loio. Water-melon k la Seward; 1317. Raspberry Pie, 1096. 5D inner. Clams, 300. Chicken k la Richmond, 62. Olives. Radishes, 292. Small Bouch^es k la Reine, 270. Frogs k PEipagnole, 401. j Tenderloin Piqu^ kla Provengale, 51S. Stuffed Tomatoes, 1023. Veal Cutlets a la Marecbale, 562. Beans Panachees, 950. Punch k la Cardinal, 1306. Doe-birds kl'Americaine, 84b, Chicory Salad, 1046, Plombifere k la. Kingman, 1294. Mazagran kla General Bugeau, 1384. Monday^ July Breakfast. Ham Omelet, with fine Herbs, 462, 451, Kingfish, mattre d'hdtel, 329. Escalops of Veal k la Duxelle, 569. Hashed Potatoes, with Cream, 1003. Whipped Cream k la Vanille, 1254. Cuncl)£on. Fish Balls, 347. Braised Beef, Russian sauce, 485. Boiled Com, 962. Lamb-tongue Salad, 1056. Green-gage Tarts, 1107. SDtnner. Pur^e Cr^cy, 47. Celery, 290. Olives. Broiled Deviled Lobster, 364. Mignons Filets, with Marrow, 510. Potatoes, Chateau, 1009. Epigrammes of Lamb k la Chicor^e, 690. Roast Chicken, 755, Escarole Salad, 1055. Vermicelli Pudding, 1142. Coffee, 1349. Tuesday^ July — . BreakfaBt. Eggs k la Tripe, 419. Broiled Fresh Mackerel, 329, Broiled Ham, 753. Potato Croquettes, 997. Fresh Apricot^ Cunrl)£ ^eon, . Canape Madison, 269. Veal Cutlets k la Philadelpliia, 565. Chicken Salad, 1044. Cocoanut Pie, iioi. SDtnncr. //estmoreland. 33. Radishes, 292. Olives. Frogs k la Poulette, 399. Fricandeau of Veal k la Jardiniere, 577, 1033. Lamb Chops, maison d'or, 683. Asparagus, with Cream sauce, 904, i8i_. Roast Caponj 755. Lettuce Salad, French Dressing, 1057, 1070. Strawberry Water-ice, 1281. Sweet Alniond Macaroons, 1210. Coffee, 1349. MENUS. 93 Wednesday, July — . Breakfost. Shirred Eggs, with brown Butter, 4x4. Broiled English Breakfast Bacon, 754. Lamb Steak, with Green Peas, 716. Green Com Stewed with Butter, 964. Apples and Rice Meringuees, 1169. SJtnncv. Cttncl)£ )£on. Kingfish k Vlcarienne, 336. Mutton Kidneys Sautes, with Madeira Wine, 662. Sweet Potatoes a I'Hoilandaise, 999. Tomato, Mayonnaise Salad, 107Z. Cr£me en Mousse au Maraschino, X257. Little Neck Clams, 300, ' Chicken k la Turque, 69. Tomatoes, 288. Celery, 29) Lobster \ la Bordelaise, 360. Tendron of Veal, with Sorrel, 634. Cromesquis ol Chicken k la Reine, 765. French Artichokes k la Vinaigrette, 902. Roast Beef, 527. Romaine Salad, 1064. Charlotte Panachee, 1300. Coffee, 1349. Thursday, juh —. Breakfast. Eggs k la Vanderbilt, 420. Fried Porgies, Tartare sauce, 320, 207. Tripe k la Bordelaise, 344. Saratoga Potatoes, xoii. Musk-melon. Cnn£l)£on. Haddock, Cream sauce, 352, 181. Vol-au-Vent k la Finangiire, 810. Salad k I'ltalienne, 1036. Peaches and Cream. ^Dinner. Cream a la Palestine, 74. Olives. Bologna Sausage, 286. Fresh Mackerel k la Colbert, 329, 190. Sweetbreads with Mushrooms, 609. Sorrel aux Crotttons, 974. Chicken, Saut6 k la Chasseur, 775. Fresh Limd 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, 136. Hashed Beef k la Catalan, 502. Tomatoes k la Bock, 1026. Peach Marmalade, 1331. Cancl) icon. Fried Sea-bass, 320. Mignons of Lamb, Biamaise, 1360. Crab Salad, 1047. Rice and Cream k la Croce, 1296. JBinncr. Puric Brelonne, 45. Cucumbers, 289. Anchovies, 28- Salmon Cutlets, Victoria, 366. Tenderioin, Piqu^ k la Portugaise, 517. Spring Lamb Chops, with Bacon, 647, 754. Brussels Sprouts, 922. Asparagus k la Tessmoise, 906. Roast Chicken, 755. Doucette Salad, 105:^. Biscuits Glacis, 1286. Allumettes, 1205. Coffee, 1349. 94 THE TABLE. Saturday, July — . 33r£okfa0t. Omelet, Bonne Femme, 466. Fried Whitebait, 301. Cairs Liver, Saut^ i I'Alsacieime, 5824' Potatoes k la Rice, 1:007. Brioches k la Conde, Z203. Cuncl)£on. Stuffed Deviled Claras, 376. Boiled Turkey h. TAnghuse, 795. Broiled Sweet Potatoes, 983. Iced Tunbale of Rice, IZ75. CDmner. Consomm6 with Italian Paste, 103, Caviare, 281. Radishes, 292. Kingiish with black Butter, 352, 159. Braised Beef k la Flamande, 482. Lamb Croquettes kla Soubise, 679, 250. Stewed Fresh Tomatoes, 1027. Broiled Squabs on Toast, with Bacon, 8t7. , Chicory Salad, 1045. Almond Cake, Glaccj 1208. Coffee, i349> Sunday^ July — . Breakfast. Dinner. Eggs k la Turque, 439, Fish Balls k la Mrs. Harrison, 347. BeviledLamb Chops, with Bacon, 647, 754. Succotash with Cream, X022. Fresh Plums. Cuncljfan. Broiled Pompano, maitre d'hdtel, 339. Cucumber Salad, 289. Croustade of Chicken Livers au Madere, 763. Lobster Salad k la Plummer, 1062, Boiled Apple Dumplings, X127. Little Neck Clams, 300. Consomm^, iMassena, loz. Mortadella, 287. Olives. Boiled Kennebec Salmon, Fercillade sauce, 303* i65' Potatoes, Windsor, 1008. Broiled Tenderloin a la Chiron, 504. Asparagus, sauce Hollandaisc, 904. Broiled Chicken with Bacon, 756. Beans Panache^s, 950. Punch Romaine, 1304. Roast Woodcock on Toast, 871. EscaroIeSalad, 1055. Cabinet Pudding k la Sadi-Camot, 1164, ■Gorgon2olla Cheese. Mazagran a la General Dufour, 1392. Monday^ July jBreakfaet. !Dinncr. Omelet Raspail, 467, Fried Black-bass, Tomato sauce, 320, 205. Hashed Lamb k laZingara, 652. Potatora k la Haima, 1012. Cr€me en Mousse au Maraschino, 1257. Cuncl)£on. Broiled, Deviled Soft-shelled Crabs on Toast, 369- Stewed Veal, Marengo, 624. Salad Suedoise, 1069. Lemon Cream Fie, MeringUe, zxos. Oysters, 298, Consomme Colbert, 120. Radishes, 292. Lyons Sausage, z86. Lobster en Chevreuse, 562. 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 a la Richelieu, 1232. Coffee, 1349. MENUS. 95 Tuesday, July — . JBrcakfast. E^gs a la Finoise, 434. Sole, with White Wine, 342. Smoked Beef, with Cream, 486. Potatoes en Faille, Z014. Fresh Pears. CuncI) con. Crawfish kla Bordelaise, 360. Haricot of Lamb k la Providence, 701. Fried Egg-plant, 907. Baba au Rhiun, 1217, Hinner. Clams, 300. Brunoise with Rice, 3. Watercress, X072. Radishes, 292. Matelote of Eels k la Parisienne, 333. Minced Vealk la Biscaenne, 576. Oyster-plant & la Foulettc, 1019. Fricasse of Chicken, with Curry, 792. Succotash, 1022. Roasted Larded Sirloin of Beef, 516. Romaine Salad, 1064. Farina Pudding, 1144. Cofiee, X349. Wednesday^ July — . Breakfast. Omelet with Tarragon, 451. Boiled Codfish, Egg sauce, 352, x6i. Broiled Lamb Kidneys, with Bacon, 713. Roasted Tomatoes, 1028. Com Fritters, 965. Cuncl)con. Fried Soles, Tartare sauce, 320, 207. Hashed Turkey en Bordure, 805. Stewed Green Com, 964. ' Rice and Cream k la Croce, 1296. Dinner. Oysters, 298. Printanier Chasseur, 52. Tomatoes, 288. Olives. Bass k la St. Nazaire, 341, 236. Tenderloin ofBeef kla Stanton, 1388. Green Peas, 978.' Sweetbreads k la Godard, 614. Brussels Sprouts, 922. Roast Lamb, 1361. Watercress Salad, 1072. Chocolate Ice-cream, 1272. Petites Bouchees des Dames, 1237. Coffee, 1349. Thursday^ July — . Breakfast. Hominy and Cream, 1034, E^gs k I'lmperatrice, 440, Minced Beef k la Catalan, 502. Potato Croquettes, 997. Raspberries and Cream, Cttncl)£ ]con. Fried Soft-shelled Crabs, 368. Lamb Sweetbreads en Caisses, 274. Tomatoes k la Marseillaise, 1029. Plum Tarts, II 10. JBinner. Clams, 300, Westmoreland, 33. Lyons Sausage, 286. Radishes, 292. Ktngfish, Vert-pre, 328. Stewed Lamb and Lima Beans, 705, Turban of Chicken kla Cleveland, 791. Beans Panach^es, 950. Roast Grass Plovers, 865. Celery Salad, 1041. Apple Pudding a I'Helvetienne, 1152. Coffee, 1349. g6 THE TABLE. Friday, July — . Breakfaat. Omelet with fine Herbs, 451. Broiled Bass, maitre d'hdtel, 329. Stewed Tripe k la Creole, 545. Stewed Fresh Tomatoes, 1027, Brioches Fluttes, 1204. Cuncl)£on. Stuffed Deviled Lobsters, 367, Sausages k la Gastronome, 740. Salad Macedoine, 1063. Jamaica Rum Jelly, 1320. JDinner. Oysters, 298, Fish Chowder, 12. Tomatoes, 288. piives. Fresh Mackerel k la V^nitienne, 338. Tenderloin Marinated, Russian sauce, 511. . Stnng Beans. 948. Leg of Mutton a la Conde, 649. Asparagus k la Vinaigrette, 903. Reed-birds on 'J'oast, 877. Chicory Salad, 1045. Charlotte Russe, 1261, Coffee, 1349. Saturday, July — . breakfast. Eggs k la Bechamel, •416. Porgies au Gratin, 356. Sirloin Steak k la Bordelaise, 491, Potatoes, maitre d'hdtel, 985. Musk-melon. £uncl)£on. Frogs a la Poulette. 399.' Broiled Mutton Chops, Soy er, 647, Fried Sweet Potatoes, 993. Gooseberry Pie, 1091. Dinner. Oysters, 298, Potage k la Montmorency, 97. Sardines, 283. Celery, 290. Ximbales k I'E^ossaise, 261. Mignons Filets a la Bohemienne, 513. Stuffed Green Peppers, 975. Breastof Lamb, Jardiniere, 702. , Doe-birds a I'Americaine, 840. Escarole Salad, 1055. Bread Puddmg, 1132. Coffee, 1349. Sunday^ July Breakfast. Omelet Regence, 470. Boiled Halibut, Egg sauce, 309, 161. Hashed Chicken kla Bechamel, 802. Broiled Tomatoes, 1025. French Pancake, 11 86, Cttncl)£on. Canape Lorenzo, 391. Broiled, Deviled Chicken Legs, 766. Oyster-plant, Poulette, 1019, Japanese Salad, 1075, Boiled Apple Dumplings, 1127. JDxnner. Little Neck Clams, 300. Cream of Chicken, 82. Radishes, 292. Olives. Sheep's-head a la Toulouse, 354. Larded Tenderloin a la Financiere, 516, 246. Green Peas, 978, ' i Mutton Chops, Mass^na, 687.' Tomatoes k la Bock, 1026.. Champagne Punch, 1307. Roast Chicken, 753- Lettuce and Egg Salad, 1058. Tutti-fi^tti, 1293. Petites Bouch^es des Dames a la Mme. Astor, 1238, Roquefort Cheese, Coffee, 1349. MENtJS. 97 Monday, July Breakfast. ^gs &1a Boui^tiignonne, 411. Broiled Salt Mackerel, 329. Minced Veal k la Catalan, 575. Lima Beans Saut^es, with Cream, 952. Cream Renvers^e, 1253. Cuncl) IMlt. Mussels, sauce Foulette, 379. Stewed Lamb, with Flageolets, 707. Herring Salad, 1074, Raspberries and Cream. Wvmtx, Oysters, 298. Pur^e Parmentier, 44. Thon, 282, Radishes, 292. Bluefish au Gratin, 319. Sweetbreads k la Financi^re, 603. Spinach aux Croutons, 940. Chicken k la Maryland, ^'&S' Roasted Tomatoes, 1028. Roast Beef, 527. Romaine Salad, 1064. Custard Pudding, 1154. Coffee, 1349. Tuesday^ July — . ISuakfast. Green Peas Omelet, 459. Broiled Sardines on Toast, 403, Hamburg Steak, Colbert, 526, 190. Hashed Potatoes au Gratin, 1004, Fresh Pears. Cttncl)con. Porgies, White Wine sauce, 342. Chicken Pot-pie, 757. Cauliflower Salad, 1040. Rhubarb Tarts, Z112. JDinncr. Clams, 300. Chiffonade, 14. Celery, 290. Morladella, 287. Kennebec ^Imon k la Creole, 339. Braised Leg of Mutton k la Fortugaise, 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, mattre d'h6tel, 329. Stewed Mutton Kidneys, with Madeira Wine, 662. Stewed Turnips, 967. Brioche, 1201, JDinncr. Cuncl)! t)£on. Lobster en Chevreuse, 362. Haricot of Lamb k la Providence, 701. Asparagus Salad, 905, Pear Pie, 1084. Little Neck Clams, 300. Shin of Beef, Uee, 29. Radishes 292. Olives. Soles, with White Wine, 342. Coquill^ of Chicken k I'Angiaise, 271. Sirloin Piqu^, with Stuffed Tomatofes, 598, 1023. Snipe sur Canapd, 868. Celery Salad, 1041. Chocolate Pudding, 1146. Sv/iss Cheese. Mazagran k la General Bugeau, 1391. 98 THE TABLE. Thursday, August — . Breakfaat. Tomato Omelet, 456. Tripe k la Lyonnaise, 548. Brochette of Lamb a la Dumas, 674. Sorrel au Gras, 974. Peaches and Cream. C«nc[)£on. Bluefish with White Wine, 342. Ragout of Beef, Dufour, 541. String Beans, 948. Baba, 12 16. UDinncr. Clams 300. Pur^e Conde, 48. Radishes, 292. Sausage, z86. Kennebec Salmon, k PHoHandaiSe, 303, 160. Saddle of Mutton, Londonderry sauce, 668. Succotash, 1022. Chicken Saute k la Marengo, 771. Stuffed Totnatoes, 1023. Woodcock on 'loast, 871. Celery Salad, 1041, Vanilla Ice-cream, 1271. Coffee Eclairs, 1244. Coffee, 1349. Friday^ August y Sreakfast. Omelet, Bonne Femme, 466. Fried Soft-shelled Crab^, 368. Hashed Beef k la Portugaise, 501. Potatoes with Cream, 1003. Rice k la Frangaise, 1180. ' CttTicl)£on. Matelote of Eels, 332.. Croquettes of Lamb k la Patti, 679. Anchovy Salad, 1037, Currant Tarts, iii4. IDinner. Oysters, 298. Clam Chowder, 13. Tomatoes, 28S. Olives. Crawfish & la Bordelaise, 360. Calfs-head kla Cavour, 638. Artichoke-bottoms, Florentine, 903, Tenderloin of Beef k la Provengale, 518. Asparagus a la Vinaigrette, 905 . Roast Turkey, Cranberry sauce, 800, 1329. Chicory Salad, 1045. Nelson Pudding, 1x53. . Coffee, 1349. Saturday^ August — . 33reakfa0t. l^gs au Beurre noir, 414. Sole a la Horly, 321. ■ Broiled Lamb Fries-k la Diable, 672. Oyster-plant k la Poulette, 1019, Whipped Cream a la Vanille, 1254. Cuncl)£ icon. Frogs' Legs a la Geo. Merrill, 1372. Escalops of Veal k la Duxelle, 569. Fried Sweet Potatoes, 993. Cranberry Pie, 1104. HDinner. Clams, 300. Rice with Sorrel, 42. Caviare, 281. Radishes, 292. Kingfish with fine Herbs, 331. Croquettes of Sweetbreads aux petits Pois, 620, Chicken Fricasse kla Reine, 780. Brussels Sprouts, 922. Roast Beef, 527. Tomato and Lettuce Salad, 1060. Meringues Glacees, 1301. Coffee, 1349. MENUS. 99 Sunday, August Breakfast. Omelet Raspail, 467. Broiled Sea-bass, 310. Lamb Chops k la Robinson. 682, Potatoes Souffl^«> loio. Musk-melon. Dinner. Ctinrl)£on. Broiled. Deviled Soft-shelled Crabs, 369. Hamburg Steak, Russian sauce, 526. Potatoes HoUandaise, 999. Lobster Salad, 1061. Creme en Mousse au Curagoa, 1259. Clams, 300. Consommi Princesse, 113. Radishes, 292. Olives. Fresh Mackerel en Papillotcs, 330. Roast Ham, Champagne sauce, 723. Stewed Green Com, 963. Squabs en Compote, 822, Beads Panachees, 950. Romaine Punch, 1304. English Snipe, 868. Escarole Salad, 1055. Pudding k la U. S. Grant, 1159. Camembert Cheese, Coffee, X349. Monday, August Srcakfaet. Pinner. Eggs au Miroir, 425. Fish Balls, 347. Broiled Pork Tenderloin, Apple sauce, 741, 16B. Com Saute with Butter, 964. Milan Cake, 1228. Ctllicl)£ )taw. Mussels k la Marini^re, 378. Tendron of Veal k la Morlaisienne, 635. Fried Oyster-plant, 1021. Blackberry Tarts, 1x19. Little Neck Clams, 300 Giblets k I'Anglaise, 22. Lyons Sausage, 286. Celery, 290. Pompano au Gratin, 3x9. Curry of Lamb k I'lndienne, 677. Chicken Vol-au-Vent k la Reine, 812. Asparagus k la Tcssinotse, 906. Plovers sur Canap^, 865. Lettuce Salad, 1057. Omelet Soufflee, 474, Coffee, 1349. Tuesaay, August — . Breakfaat. iHinner. Omelet with Cheese, 469. Broiled Kingiuh, Anchovy Butter, 329, 146. Sheep's Feet, maitre d'hfttel, 654, 177. Mashed Potatoes au Gratin, 998. Fresh Pears. Ctincl)£on. Scallops k la Poulette, 379. Minced Tenderloin k la Portugaise, 501. Fried Egg-plant, 907. Rice kl'Airolo, 1171. Clams, 300. Cream of Green Peas, 76. Caviare, 281. Radishes, 292, Sheep's-head k la Creole, 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, X349. lOO THE TABLE. Wednesday, August 3xta\dmi, Eggs k la Yalencienne, 421. Fried Porgies, 320. Lamb Steak, with Green Peas, 7x6. Tomatoes k la MarseiUaise, 1029. Blackberries and Cream. ' iDuncl) eon. Fried Whitebait, 30T. Stewed Veal k la Marengo, 624. Fried Sweet Potatoes, 993, Peach Marmalade, 1331. Waintx. Oysters, 298. Consomm6 Tapioca, 104. Olives. Tomatoes, 2 Spanish-mackerel k la Toulouse, 354. Tenderloin of Beef k la Cheron, 504. Asparagus k la Vinaigrette . 905. Salmi of Snipe k la Modeme, 870. Succotash, 1022. Roast Veal, 585. Watercress Salad, 1072. Croustade of Rice, 1176, Qoffee, 1349. Thursday, August I5reakfast. Omelet with fine Herbs, 451. Broiled Pompano, maitre d'h6tel, 329, Sausages,^ with White Wine sauce, 735. Potatoes, Lyonnaise, 991. Fresh Grapes. Cuncl)£on. Weakfish k la Venitienne, 338, Tripe k la Bordelaise, 544. Cauliflower Salad, 1040. Iced Timbale of lUce, 1175. JBinncr. Clams, 300. Chicken k I'Okra, 67. Radishes, 292. MbrtadcUa, 287. Lobster Croquettes k la Victoria, 365, 208. Escalops of Sweetbreads, Richelieu, 574. Sorrel au Gras, 974. Chicken, Saute k I'Hongroise, 772. Fresh Lima Beans, 952. Roast Snipe on Toast, 868. Celery S^ad, 1041. Rum Cake, 1229. Coffee, 1349. Friday, August — . Br£akfa0t. Omelet Mexicaine, 473. Fried Whitebait, 301. Beefsteak and Watercress, 524, Fried Sweet Potatoes, 993. Fritters SouiHees, 1192. Cuncl)£on. Broiled Sea-bass, 329. Veal Cutlets Pagasqui, 560. Stuffed Cabbage, 9x9, Anchovy Salad, 1037. Boiled Apple Dumplings, 1127. JDtnner. Oysters, 298. Cream of Celery kVEspagnole, 86. Olives. Tomatoes, Fried Blackfish, 320. ' "^urkey Legs k la Diable, 766. Com, Stewed with Butter, 964. Lamb Chops, maison d'or, 683. Spaghetti NapoUtaine, 959. Squabs, witli Watercress, 8x6. Chicory Salad, X045. Peach Pie, 1092. Coffee, 1349. MENUS, lOI Saturday^ August Breakfast. Ham Omelet, 462. Lamb en Brochette k la Dumas, 674. Macaroni, with Cream, 954, Crcme en Mousse au Maraschino, 1257. £uncl)£on. Fried Soft-shelled Crabs, 368. Minced Beef k la Catalan, 502. Stuffed Cucumbers, 937. Sweet Potatoes, Souffl^es, xoio. Savarin ^ I'Anglaise, X199. ©inner. Prince's Bay Oyster^, 298. Pur^e Faubonne, 46. Olives, Radishes, 292. Codfish, nut-brown Butter, 352, 156. Sweetbreads, with Mushrooms, 6og. Oyster-plant k la Poulette, 1019, Saddle of Mutton, Sevign6, 669. Roast Turkey, Soo. Romaine Salad, 1064. Apple Charlotte, 1167, Coffee, 1349. Sunday, August — . BreakfciBt. Eggs & la Vanderbilt, 420. Broiled Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Fried Oyster-plant, 1021. Fresh Green -gages. Cnnci)eon. Broiled Trout, maitre d'h6tel, 314. Cucumber Salad, 289, Broiled Chicken Legs k. la Diable, 766. Mushrooms on Toast, 916. Water-melon k la'Romero, 1315. ?Hmner. Little Neck Clams, 300. ) Consomm^ aux Quenelles, 129. Radishes, 292. Celery, 290. Fried Frogs, 400. Tenderloin of Beef, larded a la Montglas, 516, 213, Green Peas, Sautes au Beurre, 980. Supreme of Chicken k la Toulouse, 786. Brussels Sprouts, 922. Kirsch Punch, 1305. Roast Woodcock, 871. Escarole Salad, 1055. Strawberry Ice-cream, 1274, Small Meringues k la Ch. C. Delmonico, 1249. Strachino Cheese. Coffee, 1349. Monday, August — . Breakfast. Smoked Beef Omelet, 461. Minced Veal k la Biscaenne, 576. Stewed Lima Beans, 952. Small Brioches, 1202. Jinner. Cunrl)e )eon. Stuffed Deviled Clams, 376. Stewed Calf s Liver, sauce Piquante, 580, 203. Stuffed Peppers, 975. Herring Salad, 1074. Choux k la Crdme, 1246. Oysters, 298. Brunoise, with Sorrel, 4, Olives. Lyons Sausage, 286. Broiled Deviled Lobsters, 364. Haricot of Lamb k la Providence, 701. Broiled Tenderloin Steak, Beamaise, 492. Green Peas, 978. Plover, with Watercress, 865. Lettuce Salad, 1058. Orange Pudding, X158. Coffee, 1349. I02 THE TABLE. Tuesday, August Ureokfaat. Eggs k la Bennett* 447. Filet de Sole k la Joinville, 322. Croquettes of Lamb> Russian sauce, 679, 211. Potatoes en Julienne, 1013. Raspberries and Cream. ©inner. Cttncl)£on. Broiled Fresh Mackerel aux fines Herbes, 331. Blanquette of Veal, with Nouilles, 552. Stuffed Lettuce, 953. Pear Pie, 1084^ - * \ Clams, 300. Ox-tail, with Barley, 38, Olives. Celery, ago. Porgies, Lobster sauce, 353, 158. Ballotin of Lamb k. la Mac^doine, 675, 1032. Stuffed Tomatoes, 1023 . Beef-tongue k la Gendarme, 532. Sorrel aux Crofitons, 974. Roast Pigeons, 816. Romaine Salad, 1064. Omelet Souffl^e, 474, Coffee, 1349. Wednesday^ August Tomato Omelet k la Provengale, 457. Broiled Porterhouse Steaks, 524. Potatoes Chateau, 1009. Sherry "Wine Jelly, 131S, Dinner, Cttnc()Mn. Fried Scallops, Tomato sauce, 392, 205. Shoulder of Lamb, Rouennaise, 698. Spinach, with Eggs, 940. Raspberry Tarts, zii8. 03rsters, 298. Consomme Garibaldi, 112. Radishes, 292, Mortadella, 287. Sheep's-head, Oyster sauce, 352. Sweetbreads k 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 — . jBreakfaBt Utnner. Scrambled Eggs, wiCh Asparagus-tops, 406. Broiled Kingfish, m^tre d'hdtel, 329. Galfs Feet k la Poulette, 598. Tomatoes k la Bock, 1026. Rice k la Conde, ix8x. CuncI) ton. Lobster k la Rushmore, 1358. Cucumber Salad, 289. Salmi of Spnng Duck k la Bourgeoise 829. String Beans, 948, French Pudding, 1139. Little Neck Clams, 300. Cream, Palestine, 74. Olives. Cielery, 290. Soles k la Joinville, 322. Breast of Lamb k la Jardinifere, 702. Okras, Sautes k la Creole, 1031. Chicken, Fricass^ k la Reine, 780. Fried Oyster-plant, 1021. Roast Woodcock, 871. Chicory Salad, 1045. Pistache Ice-cream, 1275, Lady-fingers, 1231. Coffee, 1349. MENUS, lo: Friday, August — . Breakfast. Dinner. Omelet Mexicaine. 473. Broiled Haddock k rHoIIandaise, 310. 160. Tripe k la Lyonnaise, 548. Potatoes, Duchesse, 1006. Musk-melon. Ctmrl)con. Weakfisbv Italian sauce, 188. Bee&teak Pie h. I'Am&ricaine, 488. Lobster Salad, 1061. Madeleine, izs6. Oysters, 298. Bouille-k-Baisse, i. Sardines, S83. Radishes, 392. Bass, with White Wine, 343. Veal Cutlets h. la Marechale, 562. Asparagus k I'HoIlandatse, 904. Salmi of Snipe k la Walter Scott, 856. Boiled Com, 962. Roast Leg of Spring Lamb, 648. Chicory Salad, 1046. Rice Pudding k TOrange, 1130. Coffee, 1349. Saturday, August Breakfast. E^gs au Parmesan, 431. Blackfish au Gratin, 356. Broiled Bacon, 754. Breaded Veal Cutlets, Tomato sauce, 563. Succotash, 1022. Cream Renvers^e, 1252. Cttncl)con. Oysters k la Mali, 386. FUet M^on> Marinated, Russian sauce, 5x1. Beans Panach^es, 950. Pumpkin Fie, 1099. ©inner. 'Small Rockaway Oysters, 298. Pur^e Mongole, 50. Celery, 290. Lyons Sausage, 286. Kingfish, Hollandabe sauce, 329, 160. Mutton Chops k la Soubise, 647, 250. Tomatoes k la Marseillaise, 1029. Ballotin of Squab k I'ltalienne, 8z8. Oyster-plant k la Poulette, 1019. Roast Saddle of Venison, Currant Jelly, 878. Escarole Salad, 1055. Rum Cake, 1229. Coffee, 1349. Sunday, August — . Breakfast. Dinner. Eggs k la Meyerbeer, 437. Broiled Spanish-mackerel, maitre d'hfttel, 329. Chicken Livers en Erochette, with Bacon, 769. Saratoga Potatoes, loii. Peaches and Cream. Cuncl)Mn. Crawfish a la Bordelaise, 360. Broiled Squab, with Bacon, 817. Fried Sweet Potatoes, 993. Tirabales k la Schultze, 263. Grben-gage Tarts, 1107. Little Neck Clams, 300. Cream of Asparagus, 70. Olives. Radishes, 292. Broiled Pompano, mattre^d'h6tel, 329. Cucumber Salad, 289. Lamb Chops k la Massena, 687. Brussels Sprouts, 922. Tenderloin of Beef k la Florentine, 506. Fresh Lima Beans, 952. Oranges Glacees k la George Renauldt, 1297. Roast Turkey, Cranberry sauce, 800, 1329. , Lettuce Salad, 1059. Pineapple Fritters, 1191. Mazagran k la General Dufour, 1391. I04 THE TABLE. Monday, August Sreakfast. Fried Eggs, 4x2. Fish Balls, 347. Mutton Hash k la Zingara, 652. Stewed Turnips, with Cream, 967. Brioches, 1201. Cttncl)eon. Frogs en Brochette, with Bacon, 398, 754. Chicken Croquettes k PEcarlate, 760. Spaghetti au Gratin, 961. Anchovy Salad, 1037. Charlotte Russe, 1261. JDinncr. 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. Coqliilles of Sweetbreads k la Reine, 623. Stewed Com, 964. Roast Plovers, 865, Romaine Salad, 1064. Peach Pudding k la Richelieu, it so. Coffee, 1349. Tuesday^ August — . ISrmkfast. Eggs k la Tripe, 419, Kingiishau Gratin, 319. Sausages k la I'ltalienne, 737. Potato Balls, 996. Fresh Plums. Cuncl)£on, Broiled Fresh Mackerel, maitre d'hfttel, 329. Stewed Mutton, Portugaise, 658. Stuffed Cucumbers, 937. Ca-iliflower au Gratin, 926. Apple Pie, 1083. JDxnnn'. Clams, 300. Cream of Chicken, 82. Olives. Radishes, 292. Fried Porgies, Taiiare sauce, 320, 207. Tenderloin Piqu^ a la Sevign^, 520. Oyster-plantk laPoulette, 1019. Spring Chicken, Fricasse k I'Americaine, 781. Green Peas, ^78. Roast Duck, Apple sauce, 824. Lettuce Salad, 1058. Lemon Water-ice, 1279. Biscuits, Ambroisiennes, 1234. CofTee, 1349. Wednesday^ August — . I8r£akfa0t. Scrambled Eggs, with Cheese, 405. Lamb Pries, sauce Colbert, 673, 190, Hamburg Steak, raw, 1359. Fried Oyster-plant, 1021. Iced Timbale of Rice, 1175. CuncljEon. Pompano, White Wine sauce, 342. Blanquette of Veal, with Peas, 351. Broiled Sweet Potatoes, 983. Musk-melon. Oysters, 298, Consomihe Chatelaine, 128. Tomatoes, 288. Sardines, 283. Skate, with black Butter, 325, 159. Veal Cutlets en Papillotes, 366. Stuffed Egg-plant, 909. Fillet of Chicken k la Rothschild, 790. Asparagus k la Vinaigrette, 905. RoastSirloin ofBeef, 516. Watercress Salad, 1072, Apples with Rice, 1169. Coffee, 1349. MENUS. 105 Thursday, August — BrcakfaBt, SDinncr. Eggs en Filets, 433. Clams, 300. Sheep's-head k la Cr&le, 339. Paysanne, 53. Epigrammes of Lamb, with Watercress, 689. Radishes, 292. Olives. Potatoes, Julienne, 1013. Spanish-mackerel aux fines Herbes, 331. Blackberiies and Cream. Cucumber Salad, 289. Boiled Leg of Mutton, Caper sauce, 651. CtmchcOn. stuffed Peppers, 97s. ■' * Broiled Tenderloin k la Trianon, 507, Oysters k la Baltimore, 38:. Stewed Tomatoes, 1027. Squabs en Compote, 822, Woodcock sur Canap^, 871. Green Peas, 978. Celery Salad, 1042. Macedoine Salad, 1063. Almond Cake, Glac^, 1208. Gooseberry Tarts, 1114. Coffee, 1349. Friday, August — . Bwakfast. Dinner. Sardine Omelet, 468. Oysters, 298. BroQed Fresh Mackerel, Anchovy Butter, 329, Sorrel with Rice, 42. '^ ' Celery, 290. Mortadella, 287. Stewed Mutton Kidneys, sauce Mad^re, 662. WhitehaiL 1 Sweet Potatoes Sbufflees, io,o. Mignons of Lamb k la Monlebello, 1360, 249. Cream en Mousse au Cali, 1253. ^^-^^ B^^_ g^8_ SnnrVifnn Supreme of Chicken k la Patti, 789. JLUnCriCOn. j.^^^ Oyster-plant. 1021. Trout, maitre d'h6tel, 314. Roast English Snipe, 868. Roulade of Beef k I'Ecarlate, 539. Chicory Salad, 1045. Boiled Onions, 968. Vanilla Ice-Cream, i27r. Crab Salad, 1047. Sweet Macaroons, 1210. Apple Cake, 1211. Coffee, 1349. Saturday, Augttst — . Breakfast. Dinner. Poached Eggs on Toast, 404. _ Keyport Oysters, 398. Cold Bass, Ravigote sauce^ 147. Menestra, 36. Mutton Chops, Broiled, with Bacon, 647, 754. Radishes, 292. Bologna Sausage, 286. Mashed Potatoes au Gratin, 998. Bluefish i Tltalienne, 337. Kiimmel Jelly, 1323. Sirloin Pique a la Duchesse, 516. Beans Fanachees, 950. i\A^-^ Salmi of Doc birds k la Chasseur, 864. 7 ' Fried Egg-plant, 907. Oyster Patties, 387. Roast Chicken, 755. Beefsteak Pie i. I'Anglaise, 487. Escarole Salad, 1055. Spinach, with Eggs, 940. Baked Apple Dumplings, 1122. Frangipani Tarts, 1121. Cpffee, 1349. Cunclje io6 THE table: Sunday, August — . BreokfaHt. ©inner. Eggs k l'Imp6ratrice, 440. Hashed Turkey en Bordure, 805. Broiled Fillets aux FommesParisienne, 515. Tomatoes k la Bock, 1026. Musk-melons. Cuncl)fon. Crabs k la St. Laurent, 372. Sirloin Steak k la Bordelaise, 491. Fried Sweet Pol^toes, 993. Japanese Salad, 1075. Stewed Prunes k la G^n^ral Dufour, 1330. Clams, 300. Consomm^ Douglas, 114. Olives. Celery, ago* Frogs k la Bordelaise, 399, 186. Escalops ofVeal k la Duxelle, 569. Stuffed Tomatoes, 1023. Squabs en Crapaudine, 819. Succotash, Z022, Punch en Surprise, 1309. Roast Turkey, 800. Lettuce with Cream Salad, 1059. Pudding Glac^ k 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 k la Fran^aise, 1180. Ctinrl)£on. Broiled, Deviled Soft-shelled Crabs, 369. Veal Cutlets en Papillotes, 566. Lima Beans, 952. Anchovy Salad, 1037. Sweet Omelet, 475. !Dmn£r. Small Rockaway Oysters, ^98. Puree Jackson, 43. Sardines, 283. Radishes, 292. ' Lobster Croquettes k la Victoria, 365, 208. Tenderloin of Beef, Pique k la Richelieu, 522. I Cauliflower, sauce HoUandaise, 925, 160. Sweetbreads, with Asparagus-tops, 602. Boiled Green Com, 963. Squabs sur Canape, 8id. Romaine Salad, 1064. Nelson Pudding, 1155. Mazagran k lai General Bugeau, 1391. Tuesday^ August — . Breakfaet. Omelet, with Peas, 459, Boiled Halibut, Butter sauce, 309, 157. Lamb Chops, with Bacon, 647, 754, Potatoes, mattre d'hdtel, 985. Fresh Apricots. Cttncl) eon. Kingiish, maitre d'hdtel, 329. Beefsteak Pie kl'Anglaise, 487. Stewed Tomatoes, 1027. Potato Salad, 1073. Chocolate Eclairs, 1243. SUtnnev. Little Neck Clams, 300. Chicken k la Pi^montaise, 63. Mortadella, 287. Tomatoes, 2i Codfish Steaks, black Butter, 3x0, 159. BrKotin of Veal, Poivrade sauce, 554, 194. Brussels Sprouts, 922. Lamb Steak k I'Americaine, 718. Asparagus, Cream sauce, 904, 181. Roast Stuffed Goose, 808. Tomato, Mayonnaise Salad, 1071. Sago Puddmg, 1140. Coffee, 1349. MENUS. 107 Wednesday, August — . I3r£al\fast. Hominy, with Cream, 1034. Kidney Omelet, 463. Broiled Bee&teak & la Farisi^nne. 495. Potatoes, Lyonnaise, 991. Stewed Pears, 1333. Cuncl)£ )£cin. Mussels k la Poulette, 379. Leg of Mutton. Caper saUce, 651, Bakqd Sweet Potatoes, Fried Oyster-plant, 102 1. 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 k la Marseillaise, 1029. ' Roast Plovers, 865. WatercreK Salad, 1072. Maraschino Pudding, ii34> Coffee, 1349. Thursday^ August — . Breakfast. Eggs k I'Aurore, 444. Fried Porgies, 301. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014. Peaches and Cream. £nncl)£on. Salmon en Papillotes, 302. Braised Beef en Daube, 483. Macaroni au Gratin, 955. Chaussons, 1236. ?I[linnei'. Clams, 300. Beef kl'Anglaise, 5. Then, 382. Tomatoes, 288, Scallops, Brestoise, 392. Sweetbreads k la B^amaise, 610. Green Peas k I'Anglaise, 978. Lamb Chops, Maintenon, 685. Spinach k la Vieille Mode, 941. Roast Woodcock, 871. Celery Salad, 1041. Banana Ice-cream, 1277. Pithiviers Cake, 1225, Coffee, 1349. Friday^ August Brfakfast. Omelet, with fine Herbs, 451. Broiled Kingfish, maltre d'h6tel, 329. Lamb Steak, Piquante sauce, 717. Stewed Green Com, 964. Brioches Fluttes, 1204. Cnncl) £on. Stuffed Smelts, 3S5- Stewed Veal k la Marengo, 624. Sorrel au Gras, 974. Custard Pudding, 1154. ©inner. Bisque of Lobster, lo. Radishes, 292, Mortadella 287. Trout, Shrimp sauce, 311. Sirloin Steak, with Marrow, 493. Stuffed Tomatoes, 1023. Vol-au-Vent k la Financiire, 810. Cauliflower k la Vinaigrette, 1040. Roast Mutton, 585. Chicory Salad, 1046. Champagne Jelly, 1322. Fancy Almond Cakes, 1239. Coffee, 1349. io8 THE TABLE. Saturday, August — . Breakfost. Eg^, with Tarragon, 429. Broiled Ham, 753. MuttoA Hash au Gratin, 653; Stewed Carrots, with Cream, 927. Whipped .Cream k la Vanille, 1254. £uncl)£Ott. Fried Whitebait, 301. Hashed Chicken, with Cream, 804. Asparagus k la Tessinoise, 906. Baba au Rhum,.z2Z7. SDinner. Shrewsbury Oj'Sters, 298, Cream of Artichokes, 72. OHves. ' Lyons Sausage, 286, Weakfish, Hollandaise sauce, 160. Beef-tongue k la Jardiniere, 535. Lima Beans, 9^2. Chicken, Saute with Tarragon, 774. , Stuffed Peppers, 975. Roast Squab on Toast, 816. Cauliflower Salad, 1040. Parfait au Cafe, 1295. Coffee, 1349. Sundayy September — , 35rmkfast. JDinncr. Eggs k la Vanderbilt, 420. Boned, Broiled Smelts, Beamaise sauce, 353. Small Mignons Filets, Madeira Wine sauce, 509, 185. Lima Beans Stewed with Cream, 952, Musk-melon, iiun£l)£ )£on. Broiled Trout, maitre d'hdtel, 314, Cucumber Salad, 289. Chops Soyer, with Potato Qroquettes, 647, 997. Brussels Sprouts, 922. ' Jelly k la Castellar, 1325. Doxie Rockaway Oysters, 298, Consomme Massena, 102. Radishes, 292. Lyons Sausage, 286. Spanish-mackerel aux fines Herbes, 331, Fricandeau of Veal, with Sorrel, 577. Croustade of Chicken k la Dreux, 762. Cauliflower au Gratin, 926. Punch k la Lalla Rookh, 1308. Roast Woodcock, S71. Escarole Salad, 1035. St. Honor^ k la Rose Delmonico, 1212. Pont-de-Val Cheese. Coffee, 1349. Monday^ September — . Breakfast. Tomato Omelet, 459, Fried Soft-shelled Crabs, 368. P^'s Feet, sauce Piquante, 729. Potatoes, maitre d*hdtel, 983. Brioches k la Cond^, 1203. Cttncl)£on. Matelote of Eels, 332. Breast of Veal, Milanaise, 596. Celery, with Cream, 929. Coffee Eclairs, 1244. JDinncr. 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 P^rigueux, 759. Stuffed Tomatoes, 1023. Brochette of Reed-birds, with Bacon, 877, 754. Lettuce Salad, 1057. Pineapple Water-ice, 1283, Sponge Cake, 1195. Coffee, 1349. MENUS. 109 Tuesday, September — . Breakfast. Eggs & la Duchesse, 449. Salmon Tails, Brofled, 308. CalTs Liver 5aut£ & ritalienne, 580. Sorrel au Jus, 973. Apples and Rice M^ringuees, 1169. CttncI) £on. Frogs a la Poulette, 399. Tripe k la Mode de Caen. 547. Sweet Potatoes, Hollandaise, 999. Plum Pie, 1094. Clams, 300. Clear Green Turtle, 18. Radishes, 292. Mortadella, 2^7. Chicken Halibut, Cream sauce, 309, 181. Lamb's Kidneys, stewed with Cepes, 714. String Beans, 948. Sweetbreads kla Pompadour, 618. Broiled Mushrooms on Toast, 916. Roast Lamb, Mmt sauce, 1361, 169, Romaine Salad, 1064. Charlottes Panachees, 1300. Coffee, i349> Wednesday, September Breakfast, Oatmeal. Omelet, with Kidneys, 463. Broiled Porterhouse Steak, 524, Fried Onions, 969. Fresh Pears. Ctmcl)eon. Oysters k la Mali, 386. Hashed Mutton a la Zingara, 652. Stuffed f^-plant, 909. Russian Salad, 1065. Huckleberry Tarts, 1113. ^Dinner. Keyport Oysters, 298. Consomm^ Celesdne, 118. Celery, 290. Bologna Sausage, 286> Fresh Mackerel k la Venitienne, 338. Braised Beef, Flamande, 482. Green Peas k la Fran^aise, 977. Fillau of Chicken k la Creole, 783. Sorrel, with Cream, 973. Roast Plover and Watercress, 865. Lettuce and Tomato Salad, 1060. Apricot Pudding k la Richelieu, 1x51. Coffee, 1349. Thursday, September — . Breakfast. Omelet, with Smoked Beef, 461. Broiled Spanish-mackerel, 329. Lamb Fries, Broiled k la Diable, 672. Potatoes. Julienne, 1013. Peaches and Cream . Cuncl)£on. Blackfish, White Wine, 342. Pigeon Cutlets a la Victoria, 815. Spinach, with Crolltons, 940. Savarin, 1197. SUtnner. Clams, 300. Mulligatawney, 34. Radishes. 292. Caviare, 281. Lobster a la Newburg, 359. Larded Tenderloin ofBeef dla Bemardi, 523. Stuffed Tomatoes, 1023. Vol-au-Vent k la Toulouse, 811. Squabs sur Canape, 816. Celery Salad, Mayonnaise, 1042. Vanilla Ice-cream, 1271. AUumettes 1205. Coffee, 1349. I lO THE TABLE. Friday, September — . Brtakfaet. Eggs au Beurre noir, 414, Fried Porgies, Tartare sauce, 3Sso, 207. Hashed Beef k la Catalan, 502. Stewed Fresh Tomatoes, 1027. Rice k la Eonne Femmej 1172. CuncI) con. Picked-up Codfeh, 346. Chicken k la Maryland, 785. Spaghetti a I'ltallenne, 960. Pineapple Pie, 1087, !Dtnncr, Parker Bay Oysters, 298. Cream of Celery, 71. Olives. Radishes, 292. Scallops k la Foulette, 392, 379. Chicken Livers Sautes, with Madeira, 767. Artichokes, Barigoul, 8g6. Lamb Chops k la Villeroi, 686. Asparagus, sauce Hollandaise, 904. Roast English Snipe, 868. Chicory Salad, 1045, English Pudding, 1137. Coffee, X349. Saturday^ September — . BreakfaBt. Omelet, with Green Peas, 459. Broiled Ham, 753. Tripe k la Creole, 545. Sweet Potatoes Souffl^es/ loio. Baked Apples, 11 24. Ctrncl)£ ]£on. Skate, with black Butter, 325, 159. Mutton Chops k la Frovengale, 642. String Beans, with Cream, 946., Potato Salad, 1073. Sherry Wine JellV. 1318. JBiriticr. Blue Point Oysters, 298, A la Russe, 53. Celery, 290. Mortadella, 287. Red-snapper, fine Herbs, 315. Epigrammes of Lamb, with Asparagus - tops, 689. Lima Beans, 952. Croustade of Chicken Livers a la Dreux, 763. Roast Turkey, 800. Tomato, Mayonnaise Salad, X071. Baba au Mad^re, 1217. Coffee, 1349. Sunday^ September Srcakfast. Eggs k I'Aurore, 444. Trout, maitre d'hdtel, 314. Hashed Chicken au Gratin, 805. Potatoes en Paille, 1014. Cream Renversee, 1252. Cuncl)£on. Crabs a la St. Laurent, 372. Calfs-head k la Cavour, 638. Fried Sweet Potatoes, 993. Timbales k la Schultze, 263. Water-melon k la Seward, 1317. JDtnner. Clams, 300. Cream k TAUemande, 84. Celery, 290. Olives. Whitebait, 30T. Tenderloin Pique k la Duchesse, 516. Com Saute au Beurre, 964. Salmi of Snipe kla Regence, 861. Brussels Sprouts, 922. Romaine Punch, 1304. Roast Ducklings, 824. Lettuce Salad, 1058. Cocoanut Pudding, ii47( Mazagran k la General Dufour, X39a. MENUS. I II Monday, September Breakfast. Omelet, with fine Herbs, 451. Broiled Sea-bass, ma!tre d*h6tel, 329.< Minced Veal k la Biscaenne, 576. Potatoes Saut£es, 995. Musk-meloD. Cuncl)£on. Fried Porgira, 320. Stewed Lamb with Potatoes, 659. Oyster-plant & la Foulette, 1019. Rhubarb Tarts, 1112. JDinncr. Limi Haven Oysters, 298.' Rice and Tomatoes, 57, Anchovies, 284. Radishes, 292. Bluefish au Grtitin, 319. Mignons Filets a 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 £^gs, with Mushrooms, 406. Codfish a THoUandaise, 352, 160. Stewed Tripe k la Lyonnaise, 548. Green Com Saute au Beurre, 964. French Pancake, 11 86. £uncl)eon. Oyster Patties, 387. Hashed Turkey a la Polonaise, 803. Onions, with Cream, 96S. Charlotte Russe, 1261. ^Dinner. Clams, 300. Bisque of Lobster, 10. Radishes, 292. Olives. Stuffed Deviled Crabs, 370. Braised Beef k I'Orsini, 481. Lima Beans, 952. Chicken Saut^ k la Bordelaise, 776. Cauliflower au Gratin, 926. Roast Loin of Veal, 585. Lettuce Salad, 1057. Omelet Celestine, 477. Coffee, 1349- Wednesday^ September — . Brfakfast. Omelet Raspail, 467. Fried Smelts, Tomato sauce, 301, 205. Beefsteak with Watercress, 524, Saratoga Potatoes, loii. Preserved Strawberries, 1345- £oncl)£on. Stuffed Deviled Clams, 376. Veal Cudcts k la Philadelphia, 565. Sweet Potatoes, Hollandaise, 999. Rice and Orange Pudding, 1133. Pinner. Small Rockaway Oysters, 298. Consomm^ Imp^riale, III. Olives. Celery, 290. Edible Snails i la Bourguignonne, 393. Broiled Sirloin Steaks i la Bearnaise, 492. Beans Panachees, 950. Vol-au-Vent k la Reine, 812. Oyster-plant k la Poulette, 1019. Roast Plovers, with Watercress, 865, Romaine Salad, 1064. Pudding a la Diaz, 1135. Coffee, 1349, 112 THE TABLE. Thursday, September — . Brsakfaat. Scrambled Eggs, with Truffles, 407. Fried Porgies, 320. Broiled Lamb Steak, Pur^e of Peas, 716. Potatoes au Gratin, 1004. Rice au Lait d'Amandes, 1170. Cnncl)£on. Broiled Boned Smelts, Tartare sauce, 353, 207. Stewed Beef ^ la Dufour, 541. Broiled Mushroons on Toast, 916. Apple Meringue Pie, 1103. ?D inner. Oysters, 298. Mikado, 32. Celery, 290. Radishes, 292. Lobster en Chevreuse, 362. Sweetbreads h. la Colbert, 617. Green Peas, 978. Lamb Chops k la Clichy^ 684. Broiled Egg-plant, 908. Roast Woodcock, 871. Watercress Salad, 1072, Baba, CrSme de Vamlle, 1218. Coffee, 1349. Friday, September I8r£akfa0t. JDtnner, Crab Omelet, 455. Broiled Fresh Mackerel, maitre d'hdtel, 329. Sausages k I'ltalienne, 737. Fried Oyster-plant, 1021. Brioche, 1201. Cunc^ £on. Mussels a la Marinifere, 378. Broiled Lamb Steaks k I'Americaine, 718. Fried Sweet Potatoes, 993. French Pancake k la Gel^e, 1187, Oysters, 298. Cream of Sorrel, Fermitre, 81. Celery, 290. Bologna Sausage, 286. Pompano, Egg sauce, 309, 161. Tenderloin of Beef k 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 — , Breakfaet. Hominy and Cream, 1034. Ham and Eggs, 412, 753. Brochette of Lamb k la Dumas, 674. Potatoes a la Hanna, 1012. Fresh Pears. Cttncl)£on. Oysters k la Baltimore, 388. Breast of Veal, Milanaise, 596. Sweet Potatoes, Hollandaise, 999. CocoanutPie, zzoz. IDinner. • East River Oysters, 298. Ox«tail a I'Anglaise, 40. Lyons Sausage, 286. Radishes, 292. Salmon k la Creole, 339. Saddle of Mutton, Currant Jelly, 666. Stuffed Tomatoes, 1023. Pigeons en Compote, 822. Cardons k la Moelle, 931, Roast Beef, 327- Chicory Salad, Z046. Rice Pudding, 1143. Coffee, Z349. MENUS,- ^13 Sunday^ September Breakfast. JDinmr. Omelet, with Truffles, 460. Fried Whitebait, 301, Chicken Livers Sautes au Mad^re, 767. Fried Sweet Potatoes, 993. Milan Cake, 1238. Citntl)£on. Welsh Rarebit, Golden Buck, 295, Shoulder of Lamb, Macedoine, 697. Macaroni, with Cheese, 954. Salmon Salad, 1066. Green-gage Pie, 1093. Clams, 300. Puree of Game hi la Destaing, 89. Olives. Celery, 200. Broiled Soft-shelled Crabs k la Diable, 369. Veal Cutlets, St. Cloud, 561. Artichokes, Vinaigrette, 902. Chicken Fricasse k I'Americaine, 781 . Cauliflower, Hollaudaise, 925, 160. Punch k la Fran^aise, 1311. Roast Woodcock, 871. Lettuce and Tomato Salad, 1060. Macedoine k la Cavour, 1298. Gorgonzolla Cheese. Qoffee, 1349. Monday^ September Srcakfast. Eggs k la Bourguignonne, 411. Fish Balls, 347, Sausages, with White Wine, 735. Hashed Potatoes," with Cream, 1003. Baked Apples, 1124. Ctincl)£on. HJinner. Oysters k la Pompadour, 384. Brochette of Lamb, with Bacon, 674, 754, Macaroni a la Creme, 954. Herring Salad, 1074. Blackberry Tarts, ZZX9. 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, Beamaise, 619, 166. Brussels Sprouts, 922. Roast Grouse, 852. Escarole Salad, 1055 . Indian Pudding, 1x45. Coffee, 1349. Tuesday^ September — , I5rcakfast. Tomato Omelet, 456. Broiled Bluefish, 329. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014, Stewed Rhubarb, U12. Cttn£l)eon. Broiled Lobster k la Diable, 364. Stewed Mutton, Solferino, 656. Stuffed Peppers, 975. French Pudding a la Delmonico, 1159. 8 JBinner. Clams, 300. Vermicelli, 103. Olives. Celery, 290. Spanish -mackerel a la Toulouse, 334. Calf s-head k la Vinaigrette, 640. Stewed Corn, 964. Coquilles of Chicken a I'Anglaise, 271. Artichokes Sautes, 897. Roast Beef, 527. Lettuce Salad, 1057. Rice kla Conde, 1x81. Coffee, 1349. 114 THE TABLE. Wednesday, September Bi^eokfast. Cnnclieon. Dinner. Eggs au Miroir, 425, Boiled Fresh Haddock^ Cream sauce, 352, Lamb Steak a I'Americaine, 718. Stewed Turnips, with Cream, 967. Musk-melon. Codfish, HoUandaise sauoe, 352, 160 Veal Cutlets en Papillotes, 566. Spaghetti au Gratin, 961. Chocolate Eclairs, 1243. Small Rockaway Oysters, 298. Consomme Renaissance, 115. Radishes, 292. Anchovies, ii84. Broiled Soft-shelled Crabs a la Diable, 369, Broiled Tenderloin a la Biamaise,4g2. Potato Croquettes, 997. Spring Lamb Chops a 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 k la Provengale, 642. Succotash, 1022. Cream Renversee, 1252. £uncl)£on. I Fried Sea-bass, 320. Stewed Veal k la Marengo, 624. Sweet Potatoes, HoUandaise, 999. Mille-feuilles, 1223. S) inner. Prince's Bay Oysters, 298. Consomm^ Patti, 126. Mortadella, 287. Celery, 290. Kennebec Salmon, Cream sauce, 303, 181. Grenadin of Veal il'Afncaine, 589. Beans Panachees, 950. Turban of Chicken a 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 — . - Ux-eakfaBt. Omelet a I'Espagnole, 472. Broiled Pompano, 329. Pork Chops, sauce Robert, 746. Broiled Sweet Potatoes, 983. Corn Fritters, 965. %mit\)t Ijcon. Stuffed DevUed Clams, 376. Tendron" of Veal, Puree of Lentils, 633, Cauliflower au Gratin, 926. Crab Salad, 1047. Omelet au Kirsch, 476. 5D inner. Clams, 300. Fish Chowder, 12. Cucumbers, 289. Olives. Fresh Mackerel en Papillotes, 330. Cutlets of Venison, Port Wine sauce, 891. Stuffed Tomatoes, 1023. Supreme of Chicken a la Rothschild, 790. Succotash, 1022. Roast Loin of Veal, 585. Chicory Salad, 1045. Fruit Pudding, 1161. Coffee, 1349. MENUS. 115 Saturday, September Breakfast. -E^gs k la Chipolata, 443. Broiled Sardines on Toast. 403. Hashed Mutton k la Zingara, 652. Stewed Carrots, 927. Preserved Cherries, 1347. £nncl)con. JDiniur. BroQed Boned Smelts, a la Beamaise, 353. Braised Beef, Russian sauce, 485. Lima Beans, 952. Apricot Tarts, 1335. Cherry Stone Oysters, 298. Jardiniere, 38. Celeryj 290. Mortadella, 287. Kennebec Salmon k I'lrlandaise, 307. Minced Veal a la Catalan, 575. Potatoes HoUandaise, 999. Salmi of Snipe k la Florentine, S57. Spinach, with Eggs, 940. Roast Goose, Apple sauce, 808, 168. Tomato Salad, 1070. Charlotte Russe, 1261. Coffee, 1349. Sunday^ September i3reakfa0t. Hominy and Cream, Z034. Boiled Eggs. Broiled Deviled Soft-shelled Crabs, 369. Lamb Chops, Breaded, 643. Potatoes, maltre d'h6tel, 985. Brioche, 1201. Cuncl)Mn. Crabs a la St, Jean, 371, Broiled Turkey Legs k la Diable, 766. Stewed Green Com, 964, Japanese Salad, I075. Apple Fritters, 1191. !Dtnner. Little Neck Clams, 300. Chicken k la Portugaise, 66. Lyons Sausage, 286. Radishes, 292, Smelts k la Toulouse, 354. Tenderloin of Beef k la Montglas, 503, 213. Stuffed Tomatoes, 1023. Chicken Saut^ k la Bohimienne, 778. Brussels Sprouts, 922. Champagne Punch, 1307. Reed-birds en Brochette au Petit Sale, 877, 754. Escarole Salad, 1055. Pudding k la U. S. Grant, 1159. Mazagran k la General Bugeau, 1391. Monday^ September — . jBrcakfaat. Omelet, with fine Herbs, 451. Fish Balls, 347. Hashed Chicken a la Creme, B04. French Fried Potatoes, 993. IcedTimbale of Rice, 1175. Cuncl)£on. Oysters a la Baltimore, 388. Chops Soyer, Fried Potatoes, 647. Sorrel au Gras, 974. Rhubarb Tarts, 1Z12. Dinner. Doxie Rockaway Oysters, 298. Cream of Cauliflower, 73. Celery, 290. Olives. Weakfish au Gratin, 3x9. Ballotin of Lamb, with Peas, 675. Fried Egg-plant, 907. Fillet of Chicken k la Patti, 789. Tomatoes k la Bock, X026. Roast Beef, 527. Lettuce Salad, 1058. Meringues Panach^es, 1302. Coffee, Z349. ii6 THE TABLE. Tuesday, September — . Breakfast. ?Bmncr. Scrambled Eggs, yrith Asparagus-tops. 406. Bass, sauce Mayonnaise, 352, 206. Calfs Liver k TAlsacienne, 5S2. Stewed Lima Beans, 952. Stewed Prunes, 1330. Cancl)£on. Scallops Brestoise, 392. Curry of Lamb k I'lndienne, 677. Sweet Potatoes Soufil^es, loio. Gingerbread, 1213, Massachusetts Bay Oysters, 298. Consomme d'Orleans, no. Radishes, 292. Lyons Sausage, 286. Spanish-mackerel & I'ltalienne, 337. Sweetbreads'^ la Soubise, 606. Succotash, 1022. Broiled Venison Steaks, Currant Jelly sauce, ^ 884. Cepes Bordelaise,.gi3. Roast Chicken, with Watercress, 755. Romaine Salad, 1064. Cherry Water-ice, 1282, Almond Cake, 1224. Coflfce, 1349. Wednesday^ September — . 33reakfp:0t Poached Eggs on Toast, 404. Oysters en Brochette, with Bacon, 385. Minced Beef k la Catalan, 502. Stewed Potatoes, 995. Milan Cake, 1228. ' iCttncl)£on. Codfish k la Provengale, 352, 642, Hashed Chicken, with Cream, 804. Herring Salad, 1C74, -Kirsch Jelly, 1319. Dinner. * Clams, 300. Cream of Celery k I'Espagnole, 86. Tomatoes, 2S8. Olives. Crawfish, Bordelaise, 360. Lamb Chops k la Robinson, 68z. Com, Stewed with Cream, 963. Curry of Chicken k I'Espagnole, 793. Oyster-plant a la Poulette, 1Q19, Roast Partridges, 843, Cauliflower Salad, X040. Kelson Pudding, 1153. Coffee* 1349. Thursday^ September — . Bnakfaat. Sccambled Eggs, with Tomatoes, 406. Fried Eels, 335. Broiled Cairs Liver and Bacon, 5S4. Potatoes k I'HoUandaise, 999. Peaches and Cream. Cttncl)£on. Frogs a la Poulette, 399. Chicken Pot-pie, 757. Mushrooms, Stewed with Cream, 915. Gooseberry Pie, 1091. JPtnmr. East River Oysters, 298. Ox-tail a I'Ecossaise, 39. Celery, 290. Mortadella, 287. Haddock with White Wine, 342. Boiled Turkey, Egg sauce, 798, Fried Egg-plant, 907. ' Sweetbreads a la Colbert, 617, String Beans, 948. Roast Woodcock, 871. Watercress Salad, T072. Baked Apple Dumplings, 1122. Coffee, 1349. MENUS. 117 Friday, September IBreokfaat. JDinntr. Crab Omelet, 455. Broiled Fresh Mackerel, maitre d'h6tel, 329. Tripe h. ia Poulette, 546. Baked Sweet Potatoes. Creme en Mousse au Cafe, 1253. Cttncl)£on. Fried Soft-shelled Crabs, 368. Corned Beef with Kale-cprouts, 490. Lobster Salad, 1061. Rum Omelet, 476. Clams, 300. Puree Faubonne, 46. Olives. Radishes, 292. Sheep's-head, Egg sauce, 352, 161. Pork Chops, Apple sauce, 748. Beans Panachees, 950. Chicken Croquettes k la Perigordine, 761. Green Peas, 978. Roast Leg of Mutton, 648. Celery Salad, 1041. Lemon Ice-cream, 1278. Pithiviers Cake, 1225. Coffee, Z349. Saturday^ September — . Breakfast. IBtimcr. £ggs k la Tripe, 4x9. Broiled Fresh Perch, 314. Mutton Kidneys, Saut^ k I'ltalienne, 663. Potatoes Duchesse, 1006. French Pancake, 1186. Cttntl)£on. Pompano, with Sorrel, 327. Broiled Sirloin' Steaks k la Bordelaise, 491. Spaghetti k I'ltalienne, 663. Strawberry Tarts, 1 1 17. Little Neck Clams, 300. Consomm^ a I'Anglaise, 119. Tomatoes, 288. Lyons Sausage, z86. Porgies aux fines Herbes, 315. Sweetbreads en Petitcs Caisses, 274. Stuffed Egg-plant, 909. Squabs en Crapaudine, 8x9. Green Peas k la Fran^aise, 977. Roast Saddle of Venison, 878. Chicory Salad, 1045. Indian Pudding, 1145. Coffee, 1349. Sunday^ September — . Breakfast. ©inner. EgE^ a la Bennett, 447. Broiled Spanish-mackerel, Anchovy Butter, 329, X46. Hashed Lamb, k I'Anglaise, 688. Potatoes Julienne, 1013. Fresh Green-gages. Cuncljeon. Lobster k la Newburg, 359. Breaded Veal Cutlets, Tomato sauce, 563. Russian Salad, X065. Timbales k la Schultze, 263, Rice and Cream k la Croce, 1296. Small Blue Point Oysters, 298. Piur^e k la Gentilhomme, 90. Celery, 290. Olives, Sheep's-head k la Creole, 339. Tenderloin of Beef k la Hussard, 519. Sorrel au Gras, 974. Chicken k la Ranhofer, 1363, Cardons k la Moelle, 931. Punch k la Lorenzo Delmonico, 1303. Woodcock sur Canapd, 871. Escarole Salad, 1055. Cabinet Pudding k la Sadi-Carnot, 1164. Mazagran k la General Dufour, 1392. ii8 THE TABLE. Monday, September Ureokfaat. Eggs au Soleil, 415. Picked-up Codfish, 346. Beefsteak with Watercress, 524. Saratoga Potatoes, loii. Stewed Apples, 1332. Ciincl)£on. Oyster Patties, 387. Lamb Chops k. la Robinson, 682. Brussels Sprouts, 922. Vanilla Eclairs, 1245. JDinncr. Clams, 300. Mock Turtle, 17. Sardines, 283. Radishes, 292. Bass k la Chambord, 343. Chartreuse of Partridge, 849. Curry of Chicken k la Creole, 794. Beans, with Cream, 946. Roast Loin of Lamb, 585. Lettuce Salad, 1058. Rhubarb Pie, 1085. Apricot Water-ice, 1285. Coffee, 1349. Tuesday^ October jBrcakfast. Eggs & la Pauvre Femme, 4^7, Broiled Boned Smelts, Tartare sauce, 353, 207. Sausages, with White Wine, 733. Beet-roots, Sautes au Beurre, 911. Brioches Fluttes, 1204. JDtnna, £tintl)£on. White Porgies, with Fine Herbs, 315. Ragout of Veal ^i la Chasseur, 632,' Cauliflower & rHollandaise, 925, x6o. Mince Pie, io8a. Oysters, agS. Purde ]\{oiigole, 50. Olives. Celery, 290 Striped Bass, with White Wine, 342. Brisotin of Veal & TEcarlate, 555. Lima Beans, 952. Lamb Sweetbreads en Caisses, 274. Artichoke-bottoms, Florentine, 903. Roast Grouse sur Canape, 852. Watercress Salad, 1072. Peach Pudding, 1150. Coffee, z349< Wednesday^ October Sr^akfoBt. Omelet k la Proven9ale, 457. Codfish i I'Hollandaise, 352, 160. Corned Beef Hash a la Zingara, 530. Saratoga Potatoes, loi i. Fresh Pears, Ctincl)£on. Crabs k la St. Laurent, 372. Blanquette of Veal k la Reine, 550. Fried Sweet Potatoes, 993. Apple Cake, 1211. JBinncr. Clams, 300, Crofite-au-P6t, 11. Radishes, 292. Anchovies, 284. Bluefish k la Venitienne, 338. Pigeon Cutlets k la Victoria, 815. Brussels Sprouts, 922. Filets Mignons k la Pompadour, 509. Green Com, 962. Roast Saddle of Mutton, 664. Celery Salad, X04J;. Lemon Pudding, 1157. Coffee; X349. M£NUi!. 119 Thursday^ October — . Suakfast. Elinncr. Barley, with Cream. E^gs k la Turque. 439. Broiled Sirloin Steak, with Watercress, 491. Potatoes, Chateau, 1009. Baked Apples, 1124. Ctincl)£on. Soles k la Joinville, 322. Hashed Chicken k la Royale, 801. Macaroni au Gratin, 955. Cr€me en Mousse au Cafe, 1253, East River Oysters, 298. Consomm^ Douglas, 114. Celery, 290. Sardines, 283. Spanish-mackerel, with fine Herbs, 331. Venison Steak, Colbert sauce, 881. Stewed Tomatoes, 1027. Sweetbreads kla Pompadour, 618. Green Peas, 978. Roast Red-head Ducks, 876. Lettuce Salad, 1059. Omelet Souffldes, 474. Coffee, 1349- Friday^ October Brcawfast. Oyster Omelet, 452. Haddock. Cream sauce, 352, 181. Pig's Feet k la St. Hubert, 727. Mashed Potatoes au Gratin, 998. P.ice k la Fran9ai5e, 1180. Cttncl)£on. Lobster k I'Amiricaine, 357. Beef Braised k la Providence, 480. Cauliflower au Gratin, 926. Baked Apples, 1124. JDinner. Oak Island Oysters, 298. Busecca a la Milanaise. 7. Tomatoes, 288. Olives. Frogs k la Bordelaise, 398, 186. Amourettes of Lamb k la Diable, 672. Spaghetti a I'ltalienne, 960. Stewed Veal k la Chasseur, 632. Celery, with Gravy, 928. Roast Partridge sur Canape, 843. Escarole Salad, 1055, Baba au Rhum, 1217. Coffee, 1349. Saturday^ October — . , Sreakfast. Eggs k la Bourgu^onne, 411. Mutton Chops, with Watercress, 647. • Broiled Bacon, 754. Potatoes k la Rice, 1007. Apricot Preserves, 1340' Ctintl)£on. Stuffed Oysters k la Mali, 386. CUcken Pot-pie, 757. Stuffed Cucumbers, 937. Cherry Tarts, mi. JBinner. Keyport Oysters, 298, Pur^e Soubise of White Beans, 92. Celery, 290. Mortadella, 2S7. Perch au Gratin, 356. Double Porterhouse Steak k la Bordelaise, 525, 491. Fried Egg-plant, 907. Salmi of Grouse k la Walter Scott, 856. String Beans, 948. Roast Lamb, Mint sauce, 1361, 169. Lettuce Salad, 1057. Piitache Ice-cream, 1275. Small Meringues k la Ch. C. Delmonico, 1249. Coffee, 1349. I20 THE TABLE. Sunday, October — , Ireakfaat. i Omelet k I'Espagnole, 472, Broiled Kingfish, 329. Hashed Turkey h. la Cr^me, 804. Succotash, 1022. Whipped Cream k la Vanille, 1254. Cuncl)tott. Terrapin k la Newburg, 396, 359. Broiled Spring Chicken, with Bacon, 756. Sweet Potatoes Soufflees, loio, Timbales kla Schultze, 263. Water-melon a la Romero, 1315. Dinner. Clams, 300. Consomm^ Renaissance, 1x5/ Olives. Radishes, 292. Red-snapper, Egg sauce, 352, 161. Fricandeau of Veal, with Sorrel, 577. Supremes of Chicken k. la Bayard, 787. Stuffed Tomatoes, 1023, Punch kla Cardinal, 1306. Roast Canvas-b&ck Duck, 874. Fried Hominy, 1035. Celery Salad, Mayonnaise, 1042. Plum Pudding, 1163. English Cheese. Coffee, 1349. Monday^ October — . 33r£akfa0t. SDinner, Eggs au Gratin, 418. Fish Balls, 347. Stewed Kidneys, with Madeira, 662. Potatoes, Julienne, 1013. Preserved Cherries, 1347. Ctincl)con. Scallops, Brestoise, 392. Hashed Turkey, with Cream, 804. Macaroni au Gratin, 955. Apricot Tarts, 1108. Shrewsbury Oysters, 298. Giblet, with Barley, 21. Celery, 290. Sardines, 283. ^heep's-head, mattre d'hdtel, 329. Sweetbreads k la Catalan, 616. Fried Oyster-plant, 1021. Tenderloin of Beefaux 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, Meringuees, 1169. Cuncf}eon. Boned Boiled Smelts, sauce Beamaise, 353. Cromesquis k la Richelieu, 764. Spinach, with Crofltons, 940. Prunes k la G^n^ral Dufour, 1330. {Dinner. Clams, 300. Gumbo of Crabs, 24. Radishes, 292. Lyons Sausage, 286, Bass en Matolote, 332, Hashed Lamb k la Polonaise, 700. Stewed Tomatoes, 1027, Partridge, Celery sauce, 847. Roast Beef, 527. Russian Salad, X065, Fritters, Soufflees k la Vanille, 1192. Coffee, 1349. MENUS. 121 Wednesday, October — . Bi-eakfaat. ©innn'. Eg^ k Reine, 438. Black Basss, Caper sauce, 352, 651. Stewed CalTs Liver h I'ltalienne, 580. Stewed Tomatoe^ 1027. Rice Cake. 1223. £uncl)£on. Canape Madison, 269^ broiled Lamb Steaks, Pur^e de Marrc 716, 131. Sweet Potatoes, HoUandaise, 999, French Pudding k la Delmonico, 1139. Small Rockaway Oysters. 298. Consomra^ Dubourg, loi. Olives. Celery, 290. Bluefish, Oyster sauce, 352. Saddle of Venison, Londondery sauce, 878, 880. Brussels Sprouts. 922. Larded Fillet ofCeef i. la Sevign^, 520. Beans Panach^es, 950. Roast Plover, 865. Celery Salad, 1041. Charlotte Russe, 1261. Coffee, is-tg. Thursday^ October I3i"£akfast. Omelet, with fine Herbs. 451. Broiled Deviled Soft-shelled Crabs, 369. Hashed Beef au Gratin, 529. Fried Oyster-plant, 1021. Peach Marmalade. 1331. Cttncl)£on. Broiled Bluefish, maitre d'hdtel, 329. Tendroa of Veal, Nantaise, 633. Fried Potatoes, 993, Herring Salad, 1074. Savarin, 1197. JiD inner. Clams, 300. Ox'tail k I'Anglaise, 40. Nv'atercress, 1072. Lyons Sausage, 286 Matelote of Eels, 332. Roast Ham, Champagne sauce, 723. Carrots k la Bechamel, 927, 154. Venison Chops, Port Wine sauce, 891. Sorrel au Gras, 974. Roast Squabs on Toast. 816. Chicory Salad, Z045. English Pudding, 1137. Coffee. 1349. Friday, October — . Breakfast. Eggs k la Vanderbilt, 420. Broiled Sardines on Toast, 403. Lamb Chops k la Robinson, 68a. Sweet Potatoes, Broiled, 983. Preserved Strawberries, 1345. Cnncljeon, Fillet of Soles, maitre d'hfttel, 326. Hamburg Steak, Russian sauce, 526. Spaghetti Napolitaine, 959. Lobster Salad, 1061, Iced Timbale of Rice, 1173- JDtnner. Linn Haven Oysters, 298. Bisque of Crabs, 9. Cucumbers, sSg. Olives. Stuffed Deviled Lobster, 367. Curry of Lamb k I'lndienne, 677. Cfipes k la Bordelaise, 913. Vol-au-Vent Financifere, 810. Flageolets, 1365. Roast Grouse, 852. Escarole Salad. 1055. Omelet au KIrsch, 476. Coffee. 1349. 122 THE TABLE. Saturday, October Breakfast. Hominy and Cream, Z034. Scrambled Eggs, with Ham, 408. Broiled Porterhouse Steak, 524. Lyonnaise Potatoes, 991. Wheat Cakes, 1184. £tincl)£on. Codfish Tongues, Cream sauce, 349, iSi Minced Tenderloin, Portugaise, 501. Stuffed Peppers, 975. Boiled Apple Dumplings, 1127. JDtnner. Parker Bay Oysters, 298. Consomme d'Orl^ans, no. Celery, 290. Bologna Sausage, 286. Broiled Devilbd Soft-shelled Crabs. 369. Sweetbreads au Salpicon, 603. Tomatoes &la Marseillaise, 1029. Squabs en Compote, 822. Cauliflower, sauce Hollandaise, 925, x6o. Saddle of Venison, Currant Jelly, 878. Lettuce Salad, 1057. Meringues & I'Helvetienne, 1251, Coffee, 1349. Sunday^ October — . Breakfast. JBinner. Eggs, with Celery, 427. Broiled Spanish-mackerel, maitre d'h6tel, 329. Mutton Kidneys, Sautes aux Champignons, 714. Sweet Potatoes Soufflees, loio. Maraschino Cream, 1257. Cuncl)£on. Mussels k la Marini^re, 378. Tripe hi. la Bordelaise, 544. Broiled Grouse k la Pomeroy, 1390. Cauliflower Salad, 1040. German Pancake, with Apples, 1189. Little Neck Clams, 300. Westmoreland, 33. Olives, Radishes, 292. Terrapin a la Maryland, 397. Escalops of Sweetbreads, Richelieu, 574. Green Peas, 978. Chicken, Saut^ & la Regence, 777. Stuffed Egg-plant, 909. Oranges Glacees a la George Renauldt, 1297. Roast Red-head Duck, 876. Celery Salad, 1041. Pudding a la Diaz, 1135. Camembert Cheese, Coffee, Z349. Monday, October Breakfast, Omelet aux Saucisses, 465. ' Boiled Chicken Halibut, Cream sauce, 309, 181. Beefsteak, with Watercress, 524. Fried Saratoga Potatoes, loiz. Fresh Grapes, CnncI) con. Perch, Remoulade sauce, 314, 209. Veal Cutlets, Pagasqui, 560. Oyster-plant, Poulette, 10x9, Cranberry Tarts, 1116, !Dtnner. 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 k la Reme, 1024. Roast Snipe sur Canape, 868. Romaine Salad, X064. Bread Pudding, 1132, Coffee, 1349. MENUS, 123 Tuesday, October — . Breakfast. ©inner. ' [Scrambled Eggs, with Asparagus-tops> 406. Fried Smelts, Tomato sauce, 301, 205. Broiled Lamb Fries, 672. Potato Croquettes, 997. Com Fritters, 965. £ttncl)£on. Red-snapper, sauce Hollandaise, 352, 160. Stewed Veal, Marengo, 624. Spinach, with f^gs, 943. Chaussons. 1236. Parker Bay Oysters, 298. Clear Green Turtle, 18. Olives. Watercress, 1073, Salmon en Papillotes, 302. Tenderloin of Beef a la Charon, 504. Stuffed Peppers, 975. Supreme of Grouse i la Perigueux, 850. Cardons, with Marrow, 931. Roast Chicken au Jus, 755. Lettuce and Tomato Salad, 1060. Chocolate Ice-cream, 1272. Lady-fingers, 1231. Coffee, 1349. IVednesdciy, October I3nakfa0t. Omelet Raspail, 467. Fried Scallops, Tartare sauce, 301, 207. Broiled CalPs Liver a»d Bacon, 584, Stewed Turnips, with Gravy, 967. , Fresh Peats. £uncl)£on. Smelts au Gradn, 356. [Broiled Squabs on Toast, 8x7. Gumbo a I'Espagnole, 1030, 472. Rice Pudding, with Pineapple, 1130. lUinner, Clams, 300. Chicken k la Fi^montaise, 63. Radishes, 292. Celery, 290. Fresh Mackerel k la Beamaise, 353. Beef-tongue, with Spinach, 536. Stewed Tomatoes, 1027. Supreme of Chicken, Toulouse, 786. Peas a I'Ancienne Mode, 976. Roast Reed-birds. 877. Macedoine Salad, 1063, Omelet Soufflee, 474. Coffee, 1349. Thursday^ October. — , I5reakfa0t. Eggs k la Meyerbeer, 437. Baked Sea-bass, 319. Minced Veal, Eiscaenne, 576. Potatoes, Duchesse, 1006. Buckwheat Cakes, 1183. iDinncr. Ctincl) con. Iiobster a la Bordelaise, 360. Pork and Beans, 752. Su^doise Salad, 1069. Mille-iemllcs, 1223. Oysters, 298, Cream of Sorrel, Fermifere, 81. ^ Mortadella, 287. Radishes, 292. Clams, Mariniere, 377. Chicken Croquettes, with Green Peas, 758. Stuffed Artichokes, goi. Broiled Tenderloin k la Stanton, 1388. Succotash, 1022, Roast Grouse, 85a. Celery Salad, 104X. Meringues k I'llelvetienne, 1251. Coffee, 1349. 124 THE TABLE. Friday, October — . 35r«akfaBt. Mltnncr. Omelet k la Vanderbilt, 471, Boiled Codfish, black Butter, 352, 159, Brochettfe of Lamb ^ la Dumas, 674. Green Com, Saute au Beurre, 964. Preserved Peaches, 1340, Cttncl)eon. Canap6 Lorenzo, 391. Minced Beef k la Portugaise, 501. Fried Sweet Potatoes, 993. Anchovy Salad, 1037. Pumpkin Fie, 1099. Clams, 300. Oyster Soup, 26. Olives, Lyons Sausage, 286. Pompano, maitre d'hdtel, 329. Sweetbreads, with Spinach, 607. Saddle of Venison, Currant Jelly, 878, Stuffed Cucumbers, 937. Roast Beef, 527. Chicory Salad, 1046, Rice au Lalit d'Amande, 1170. Coffee, 1349. Saturday^ October Snakfaet. SDtnnfr. Omelet aux CSpes, 460. Picked-up Codfish, 346. Mignons Filets, Madeira sauce, 509, 185. Stewed Potatoes, Hollandaise, 999. Stewed Apricots, 1335. Ctincl)£on. Stuffed, Deviled Crabs, 370. Blanquette of Veal kl*Ancienne, 553. French Peas. Hot Savarin, 1197. Oysters, 298. Brunoise, with Rice, 3, xomatoes, 288. Mortadella, 287. Sole k la Horly, 321. p Roast Ham', with Sweet Corn, 724. String Beans, with Cream, 946. Salmi of Duck k la Mar^chale, 831, Stuffed Tomatoes, 1023. Roast Loin of Lamb, Mint sauce, 585, 169. Escarole Salad, Z055. Sago Puddmg, 1140. Coffee, 1349. Sunday^ October — ., Bnakfaat. Eggs k la Livingstone, 410, Broiled Fresh Mackerel, fines Herbes, 331. Stewed Tripe k la Creole, 545, Sweet Potatoes a I'Hollandaise, 999, Cream Renversee, 1252. £itncl)eon. Terrapin k la Baltimore, 396, Broiled Chicken Legs k la Diable, 766. Cauliflower Salad, T040. Timbales Foies-Gras, Lagadere, 809. Riz a la Bonne Femme, 1172. JDinncr. Little Neck Clams, 300. Consomm^ k I'Andalouse, 117. Celery, 290. Radishes, 292. Broiled Spanish-mackerel, 329. Cucumber Salad, 289. Breast of Lamb k la Jardinifere, 702. Potatoes k la Hanna, 1012. Tenderloin of Beef k la Bordelaise, 491. Green Peas a la Crfime, 980. Champagne Punch, 1307. Roast Partridge, Larded, 843. Lettuce Salad, 1059. St. Honor^ k la Rose Delmomco, 12 12. Stilton Cheese. Coffee, 1349. MENUS. 125 Monday, October Breakfast. CDtnner. Omelet, with fresh Tomatoes, 456. Fish Balls, 347. Black Sausage, mashed Potatoes, 7x9. Fried Egg-plant, 907. Brioche, 1201, Cttncl)£ )eon. Broiled Salt Mackerel, 329. Stuffed Oniotis, 970. Shoulder of Lamb, Rouennaise, 698. Fried Com, 963- Custard Pudding, 1154* Rockaway Oysters, 298. Consomme Sevign^, 106. Olives. Watercress, 1072. Croquettes of Lobster, Tomato sauce, 365, 205. Filets Mignons k la Brown, 1382. Spinach, with Eggs, 940. Boiled Turkey, Oyster sauce, 797. Stuffed Green Peppers, 975. Snipe sur Canape, 868. Romaine Salad, 1064. . Pineapple Fritters, 1191. Coffee, 1349. Tuesday^ October Breakfast. JDinncr. Eggs k TAlsacienne, 443. Broiled Pompano, 329. Breaded Veal Cutlets, Tomato sauce, 563. Saratoga Potatoes, xoii. Milan Cake, 1228. Cuncl) eon. Spanish^mackerel k la Toulouse, 354. Lamb Kidneys k la Colbert, 712. Macaroni au Gratin, 955. Peach Tarts, 1106. £^t River Oysters, 298. Printanier Gr^nat, 51. Thon, 282. ^ Celery, 290. Fried Porgies, Tartare sauce, 301, 207. Croquettes of Lamb, k la Patti, 679. Stewed Carrots, with Cream, 927. Ballotin of Squab k I'ltalienne, 8x8. Mushrooms on Toast, 9x6. Roast Reed-birds, 877. Romaine Salad. 1064. Apples with Rice kla Czar, 1x73. Coffee, 1349. Wednesday^ October — . Breakfast Scrambled Eggs & la Chicor^e, 409. Codfish Tongues, brown Butter, 349. Hashed Lamb k la Polonaise, 700. Sorrel, with Gravy, 974. Preserved Raspberries, 1346. Cuncl)£on. Red-snapper, Egg sauce, 352, 161. Curry of Chicken a I'lndienne, 792. Fried Sweet Potatoes, 993. Green-gage Fie, 1093. Dinner. Clams, 300. Giblets k I'Anglaise, zz. Radishes, 292. Olives. Salmon, Anchovy Butter, 303, 146. Lamb Chops, mnison d'or, 683. Stewed Tomatoes, 1027. Vension Steak, Londonderry sauce, 880. Celery, with Cream, 929. Roast Capon, 755. Watercress Salad, 1072. Omelet C^Iestine, 477. Coffee. 1349. 126 THE TABLE. Thursday, Qctober — . Breakfast. Poached Eggs on Toast, 404. Scallops, with White Wine, 342. Minced Beef k la Proven^ale, e;oo. Potatoes en Faille, 1014. Apples M^ringuees, 1248. Cun£l)£on. Oysters a la Baltimore, 388. Bee&teak Pie i rAm^ricaine, 4I Salad /talienne, 1036. Strawberry Tarts, 11 17. iBinner. Massachusetts Bay Oystere, 298. Consomm^ Royale, 107. Celery, 290. Sausage, 286. Kingfish aux fines Herbes, 331. Saddle of Mutton, Poivrade sauce, 667. Green Peas k I'Anglaise, 978. Croquettes of Sweetbreads, 620. Brussels Sprouts, 922 . Roast Woodcock, 871, Celery Salad, 1042. Orange Water-ice, 1280. Almond Biscuits, 1235. CoflFee, 1349. Friday^ October — . Cheese Omelet, 469. Fried Soft-shelled Crabs, 368. Sausage k I'ltalienne, 737. Potatoes, Sautees au Beurre, 994. Stewed Prunes, 1330, C«ncl)eon. Smelts k la Joinville, 322. Stewed Mutton, Portugaise, 658. Russian Salad, 1065. Allumettes, 1205. JUTmner. Clams, 300. Pot-au-Feu, 54. Radishes, 292 Olives. 1 Bass k la Chambord, 343. Tenderloin, Pique a la Sevigne, 520. Succotash, 1022. Veal Cutlets k la Milanaise, 563. Asparagus-tops, Hollandaise, 904. Roasted Plovers, 863. Barbe de Capucine Salad, 1038, Chocolate Pudding, 1146. Coffee, 1349. Saturday^ October — . Srcakfast. Fried Eggs, 412. Boiled Halibut, sauce Hollandaise, 309, z6o. Broiled Deviled Beefsteak, 524. Potatoes, Parisienne, 986. Stewed Quinces, 1338. Ctincl)eon. Oysters en Brochette, with Bacon, 385. Blanquette of Veal, with Green Peas, 551. Spinach aux Crol^tons, 940. Omelet au Rhum, 476. WXXVMX. Small Rockaway Oysters, 298. Sorrel, with Rice, £^z. Lyons Sausage, 286. > Celery.^ago. Bluefish a I'lcarienne, 336,' Amourettes of Lamb, Tomato sauce, 673. String Beans au Blanc, 947. Beef-tongue kla Milanaise, 538, Oyster-plant a la Poulette, 1019. Roast Squabs, 816. . Celery Salad, 1041. Baba, Cream k la Vanille, Z2z8. Coffee, 1349. MENUS. 127 Sunday^ October Breakfast. Hinncv. Green Peas Omelet, 459. Broiled White Perch, Anchovy Butter, 146. Hashed Turkey k la Bechamel, 803. Broiled Tomatoes, Z025. Baked Apples, 1x24. Cuncheon. Broiled Lobster & la Ravigote. 363. Chicken Croquettes a I'Ecarlate, 760. Fried Sweet Potatoes, 993. "Umbales k la Schultze, 263. Peach Pie, 1092. Little Neck Clams, 300. Consomme Imperial, iii. OHves. Radishes, 292. StuflFed Deviled Crabs, 370. Tenderloin of Beef, Pique i la Bemardi, 523. Brussels Sprouts, 922. Sweetbreads, Larded k la Financiere, 603. Green Peas i I'Anglaise, 978. Punch k la Franjaise, 1311. Roast Woodcock, 871. Chicory Salad, 1045. Vanilla Ice-cream, 1271. Petites Bouchees k 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, loii. Apple Fritters, irgi. Cuncl)£on. Oysters a la Mali, 386. BroQed Grouse \a. la Pomeroy, 1390. Tomatoes a la Bock, 1026. Cr£me en Mousse au Cura5oa, 1259 DinuEV. Chincoteague Oysters, 298. Pur^e Conde, 48. Tomatoes, 288. Frizzled Celery, 291. Frogs i I'Espagnole, 401. Calfs-head en Tortue, 641. .Stewed Corn, 963. SuprSme of Chicken k la Patti, 789. Cardons, with Marrow, 931. Roast Beef, 527. Escarole Salad, 1055. Farina Pudding, 1144. Coffee, 1349. Tuesday, October — . Ireakfast. Eggs k I'Aurore, 444. Fish Balls, 347. Veal Kidneys, Stewed k la Provengale, 625. Lima Beans, with Cream, 952. French Pancake, 1186. Cuticl)£on. Soles au Gratin, 319. _ Veal Cutlets k la Philadelphia, 565. Croquettes of Macaroni, 279. Lemon Pie, io86. Dinner. East River Oysters, 298. Gumbo, with Frogs, 23. Radishes, 292. Caviare, 281. Fried Black-bass, aux fines Herbes, 331. Tenderloin, Piqui k la Duchesse, 516. Fried Egg-plant, 907. Civet of Vension k la Frangabe, 807. Cauliflower au Gratin, 926. Broiled Grouse k I'Americaine, 844. Lettuce Salad, 1057. Savarin k I'Anglaise, 1199. Coffee, X349. 128 THE TABLE. Wednesday, October — . Breokfost, Omelet, with Asparagus-tops, 458. Boned Broiled Smelts, Bearnaise, 353. Corned Beef Hash k I'Am^ricaine, 529, Stewed Carrots and Cream, 927 . Preserved Plums, 1343. CuncI) ton. Stuffed Deviled Lobster, 367. Squabs k la Chipolata, 821. Cauliflower. Vinaigrette, 1040. Charlottes Panachees, 1300. JPinner. Oysters, 298. Puree of Partridge k la Destaing, 89. Celery, 290. Lyons Sausage, 286. Broiled Spanish-mackerel, maitre d'hdtel, 329. Mutton Chops k la Robinson, 682. Potato Croquettes, 997: Sweetbreads k la Pompadour, 618, Tomatoes k la Bock, 1026. Roast Chicken, 755. Watercress Salad, 1072. Tapioca Pudding, 1141. Coffee, X3i)9. Thursday^ October I5r£akfa0t Eggs k la Bonne Femme, 432. Fried Black-bass, 320. Veal Cutlets k ia Philadelphia, 565. Fried Potatoes, 993. Rice k la Frani,faise, 1180. Cuncl)£on. Oysters k la Poulette, 3S3. Lamb Chops k la Signora, 681. Sweet 'Potatoes Souffl^es, loio. Chicken Salad, 1044, Madeleine Printani^re, 1227- JDinner. Clams, 300. Cream of Asparagus, 70. Olives. Radishes, 292. Fompano, mattre d'h6tel, 329. Boiled Turkey k 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 I8r£akfa0t. Tomato Omelet, 456, Boiled Halibut, Lobster sauce, 309, 158 Lamb Chops, with Bacon, 647, 754. Potatoes, Lyonnaise, 991. Stewed Apples, 1332. Citncl)£on. Soffe> Clams k la Merrill, 389. Beefeteak Pie k I'Anglaise, 487. Lobster Salad, 1061.. Lemon Pudding, X157. Dinner. Oystere, 298. Printanier Chasseur, 52. Lyons Sausage, 286. Celery, 290. Porapano, with Sorrel, 327. Brisotm of Veal, Poivrade sauce, 554, 194, Oyster-plant, Poulette, 10 19, Chicken k la Maryland, 785, Artichokes, Barigoul, 896. Roast Quails on Toast, 834, Watercress Salad, 1072. Strawberry Ice-cream, 1274, Lady-fingers, 1231. Coffee, 1349. MENUS. 129 Saturday, November Breakfast. Eggs k la Duchesse, 449. Pig's Feet, Robert sauce, 728. Corned Beef Hash k la Zingara, 530. Fried Egg-plant. 907. Pears and Grapes. Cuncl)£on. SJinncr. Halibut Steaks, aux fines Herbes, 310, 331. Stewed Lamb, with Flageolets, 707. Fried Sweet Potatoes, 993. Choux II la Creme, 1246. Doxie Rockaway Oysters, 298. Consomme k I'Anglaise, X19. Olives. Watercress, 107a. Red-snapper a I'Icarienne, 336. Beef-tongue a la Napolitaine, 534. Lima Beans, 95a. Venison Steak, Puree of Chestnuts, 882. Potatoes en Surprise, 1005. Roast Veal, 585. Tomato Salad, 288. Rice Pudding, 1143. Coffee, 1 349. Sunday, November Breakfast. Eggs k la Paysanne, 433. Fresh Mackerel aux fines Herbes, 331. Hashed Turkey en Bordure, 805. Stewed Lima Beans, with Cream, 952. Whipped Cream a la Vanille, 1954. CnncJ)£on. Canape Lorenzo, 391. Broiled Squabs au Petit Sale, S17. Stewed Carrots, 927. Lol»ter Sixlad k la Plummer, 1062. Pie a la Martha Washington, 1105. JBmncr. Clams, 300. Cream of Game, 83, Celery, 290. Radishes, 2^2. Lobster k la Newburg, 359. Sweetbreads k la Beamaise, 6x0. Green Peas k la Fran^aise, 977. Lamb Chops, Maintcnon, 6S5. Cauliflower k I'Holiandaise, 925, 160. Punch en Surprise, 1309. Roast Partridges, with Watercress, 843. Celery, Mayonnaise Salad, 1042. Pudding k la U. S. Grant, 1159. Neuchatel Cheese. Coffee, 1349. Monday, N Roast Grouse sur Canape, 852. Chicory Salad, 1045. Vermicelli Pudding, 1x42. Coffee, 1349. THE l^ABLE. Tuesday, November — . !5r£akfo0t. Eggs au Soleil, 415, Codfish ^I'Hollandaise, 352, 160. Stewed CalPs Liver k I'Alsacienne, 582. Potatoes, maitre d'h6tel, 985. Rice k la Condd, 1181. Cttncl)£on. Crabs k la St. Jean» 371. Broiled Quails on Toast, S35. Fried Egg-plant, 907. Potato Salad, 1073. French Pudding k la Delmonico, 1139 JDtnnn'. Mill Pond Oysters, 298. Onion Soup, 130. - Frizzled Celery, 291. Tomatoes, 28 Matelote of Eels, 332. Partridge^ with Cabbage, 845. Sweetbreads Larded & la Financi&re, 603. Brussels Sprouts, 922. Roast Lamb, 583. Escarole Salad, 1055. 0/nelet Soufflee, 474. Coffee, 1349. Wednesday^ November BrcakfttHt. Omelet, Vanderbilt, 471. Broiled Sardines on Toast, 403. Sausages Gastronome, 740. Stewed Tomatoes, 1027. Rhein- wine Jelly, 1324. £iincl)£on. Soles k la Horly, 321. Civet of Venison k la Fran9aise, 887. Lamb-tongue Salad, 1056. Eclairs k la Vanille, 1245. JBtnner. Oak Island Oysters, 298. Mull^atawney k la Delmonico, 35. . Caviare, 281. Radishes, 292. Frogs a I'Espagnole, 401. Fillet of Hare, sauce Poivrade, 895. French Peas. Chicken Croquettes k la P^rigueux, 759. Stuffed Egg-plant, 909. Broiled Red-heads, Currant Jelly, 876, 1326. Lettuce Salad, 1057, Apple pudding k THelvetienne, 1152. Coffee, 1349, Thursday, November 33r£akfast. E^gs kl'Aurore, 444. Fish Balls, 347. CalT's-head k la Vinaigrette, 640. Hashed Potatoes, widi Cream, 1003. Peach Marmalade, 1331. CTincl)£on, JPtnnn". Broiled Salmon Steaks, Anchovy Butter, 310, 146. Tripe k la Creole, 545. Spaghetti au Gratin, 961. Hot Savarin, Z198. Clams, 300. Chicken k la Richmond, 62. Celery, 290, Lyons Sausage, 286. Sheep's-head, with fine Herbs, 331. Tenderloin of Beef, Pique aux Cepes, 496. Succotash, 1022. Sweetbreads k la Pompadour, 618. Stuffed Peppers, 975*^ Roast Qu^ls, with Watercress, 834. Celery Salad, 1041. Pound Cake, Glace, ^193* Coffee, 1349. MENUS. Friday, November — . BrcakfttBt. eyelet, Mexicalne, 473. Fried Perch, 320. Veal Cutlets, Pagasqui, 560. Potatoes en Faille, X014, Buckwheat Cakes, xiSs* CuncI) ton. Fillet of Sole k la V^nitienne. 338. Shoulder of Lamb, Jardiniere, 696. Stuffed Lettuce, 953. IcedTimbale ofRice, 1175. HDinncr. Oysters. 298. Clam Chowder, 13. Radishes, 292. Thon, s8s. Boiled Halibut, Shrimp sauce, 309. 178, Beef-iongue & la Gendarme, 532. Spinach, with CroOtons, 940. Chicken, Saut6 with Tarragon, 774. . Stewed Tomatoes, 1027. Roast Woodcock, 871, Tomato Salad, 1070. Baked Apple Dumplings, 1x22. Coffee, X349. Saturday^ November — , BrtakfoBt E^5, with brc^n gutter, 414. Fried Smelts, Tomato sauce, 301, 205. Minced Veal a la Biscaenne, 576. Potatoes, Duchcsse, 1006. Stewed Prunes & la Dufour, 1330. Cunc^con. Red-snapper a I'Hollandaise, 317. Gibelotte of Hare, 894. Sorrel au Gras, 974. Cherry Tarts, xiii. Dinnn*. Rockaway Oysters, 298. Giblets, with Rice, X9. Celery, 290. Bologna Sausage, 286. Broiled Salmon, maltrc d'hdtel, 308. Mignons Filets k la B^amaise, 509, 166. Succotash. X022. Game Croquette, Madeira-wine sauce, 833, 185. Tomatoes a la Bock, X026. Roast Quails, 834. Escarole Salad, 1055. Fritters Souffli^cs k la Vanille, 119a. Coffee, 1349. Sunday^ November — . Breakfast. Omelet k la Vanderbilt, 471. Ficked-up Codfish, 346. Corned Beef Hash au Gratin, 529. Baked Potatoes. Creme Renvers^e, 1252. Cuncl)£on, Soft Clams k la Merrill, 389. Stuffed Pfe's Feet k la Perigueux, 732, Lima Beans, 952. Xx)bster Salad k la Plummcr, 1062, Charlotte Russe, 1261. ©inner. East River Oysters, 298. Puree of Partridge k la Gentilhomme, 90. Radishes, 292. Olives. Lobster k la Newbuig, 359. Epigrammcs of Lamb, Macedoine, 689. Supreme of Chicken k la Patti, 789. Green Peas k I'Anglaise, 978. Kirsch Punch, X305. Canvas-back Ducks, 874. Lettuce Salad, X058. Plum Pudding, 1163. English Cheese. Coffee, 1349. 132 THE TABLE. Monday, November — . 33reakfast. . Scrambled Eggs, with Asparagus-tops, 406. Broiled Bluefish, 329. Hashed Lamb & la Polonaise, 700. Potatoes, Juliemie, 1013. Rice k rAirolo, 1171. Cunci)con, Oysters i la Mali, 386. . Chops, Soyer, 647, Potatoes, Duchesse, 1006. Carrots, with Cream, 927. Fear Pie, 1084. Dinner. Clams, 300. I Croftte-au-Pot, 11. Celery, 290. Tomatoes, Smelts k la Toulouse, 354. Civet of Rabbit i la Parisienne, 888. Stuffed Peppers, 975. Ccoustade of Chicken k la Dreux, 762, Red-Jieads and Hominy, 876, X035, Celery Salad, 1042. Baba au Mad^re, X2X7. Coffee, 1349. Tuesday^ November — . Breakfast. Saus£^e Omelet, 465. Bass k la maitre d'h&tel, 326. Mutton Chops, Breaded, 643, Saratoga Potatoes, loii. Com Fritters, 965. Citncljeon. Broiled Outers' en Brochette au Petit Sal^, 385. Broiled Quails on Toast, 833- Cauliflower Salad, 1040. Rice and Cream a la Croce, 1296. JBinntr. OjTsters, 298. Bisque of Crabs, 9. Sardines, 283. Radish^, 292. Fresh Mackerel aux fines Herbes, 331. Lamb Steak k FAmericaine, 718. Celery k la Moelle de Boeuf, 930. Chicken, Saute k la Marengo, 771. Peas and Bacon, 981. Grouse sur Canape, 852. ' Chicory Salad, 1046. Diplomatic Pudding, 1x29. Coffee, 1349. Wednesday^ Novembver — . Breakfast. Eggs k la Bonne Femme, 432. Hambinrg Steak, Russian MENUS. 13; Thursday, November Brwkfast. Cheese Omelet. 469. Fried White Perch, Tartare sauce, 301 , 207. Bee&teak, with Watercress, 524. Fried Sweet Potatoes, 993. Pippin Apples and Grapes. Cttncl)eon. Bluefish. Egg sauce, 352, i6x. Hashed Mutton & la Zingara, 652. Com, Stewed with Butter, 96^. Tirabales a la Schultze, 263. I^emon Cream Pie, Meringue, 1102. JD'mnev. Linn Haven Oysters, 298. Tomatoes and Sago, 59. Mortadella, 287. Radishes, 292. Crabs, St. Laurent, 372. Braised Beef, Flamande) 482. Pillau of Chicken & la Creole, 783. ' Artichokes, Flcrentine, 903. Roast Reed-birds, 877. Escarole Salad, 1055. Sweet Omelet, 475. Coffee, 1349. Friday^ November — . Breakfast. Scrambled Eggs, with Tomatoes, 406. Fillet of Soles k la Horly, 321. Smoked Beef, with Cream, 486. Potato Croquettes, 997. Brioche, 1 201. Cnncl)con. Frost Fish a la Toulouse, 354, Stewed Veal k la Marengo, 624. Fried Sweet Potatoes, 993, Peach Tarts, iro6. ©inner. Clams, 300. Cream of Artichokes, 72. Radishes, 292. Then, 282 Broiled Haddock, maitre d'hfttel, 3x0. Saddle of Venison, Currant-jelly sauce, 878. Sorrel au Gras, 974. Mutton Chops k la Robinson, 682. Stuffed Peppers, 975. Roast Partridge, 843, Watercress Salad, 1072. English Pudding, 1137. Coffee, X349. Saturday^ November — , Breakfast. ©inner. Hominy, with Cream, 1034. Ham Omelet, 462. Stewed Chicken Livers k Tltalienne, 770. Mashed Potatoes, 998. Preserved Peaches, 1340. £tincl)« leon. Oyster Crabs k la Poulette, 374. Chicken Croquettes k la Reine, 758. Succotash, I022. Mac^doine Salad, 1063. Stewed Prunes a la General Dufour, isaot Clams, 300. Busecca, 7. Tomatoes, 288. Mortadella, 287. Pompano, with fine Herbs, 331. Veal Chops, St. Cloud, 561. Tomatoes k la Bock, 1026. Breast of Turkey, Oyster sauce, 806, 173. Spinach, with Eggs, 940. Roast Beef, 527. Watercress Salad, 1073. Biscuits Glacis, 1286. Coffee, 1349. 134 THE TABLE. Sunday, November Brtakfast, Scrambled E^s, with Truffles, 407. Broiled Salt Mackerel, 329. Sausages k ritalienne, 737. Fried Potatoes, 993. Whipped Cream au Maraschino, 1257. Cttncl)eon. Lobster en Brochette, 361, Broiled Squabs, with Bacon., 817., Spaghetti au Gratin, 961. Rhubarb Tarts, 1x12. * SDiuner. Oysters, 298. Cream of Asparagus, 70. Celery, 290. Olives. Terrapin k la Maryland, 397. Broiled Tenderloin k la Nivefnaise, 505. , Broiled 'Tomatoes, 1025. Sweetbreads Larded k la Beamaise, 6zo. Brussels Sprouts, 922. Romaine Punch, 1304. Roast Canvas - back Ducks, Currant Jelly, 874, 1326. Celery Salad, 1042. Tutti-frutti, 1293. Meringues a la Ch. C. Delmonico, 1249. Pont I'Ev^que Cheese, Coffee, 1349. Monday, November — . • Buakfast. JDtnn^r, Omelet, with Asparagus-tops, 458, Fish Balls, 347. Hashed Turkey en Bordure, 805. Beet-roots k la CrSme, 912. Wheat Cakes, 1x84. Cuncljeon. Broiled Fresh Mackerel, Anchovy Butter, 329, 146. Veal Cutlets k la Marechale, 562. Potatoes, Chkteau, 1009. Anchovy Salad, 1037. Vemiicelli Pudding, 1x42. Prince's Bay Oysters, 298; Puree of Cr^cy, 47. • Sardines, 283. Radishes, 292. Stuffed Deviled Lobster, 367. CaU's-head en Tortue, 641, String Beans, 948. Tenderloin, Piqu^ k la Portugaise, 517. Mashed Potatoes, 9^8. Roast English Snipe, with Watercress, $68. Tomato, Mayonnaise Salad, 1071. Pineapple Pie, 1087. Coffee, X349> Tuesday^ November Brfakfast, Poached Eggs on Toast, 404. Fried Smelts, Tomato sauce, 301, 205. Lamb Steak k FAm^ricaine, 718. Potatoes au Gratin, 1004. Small Brioches, 1202. Ctincl)£on. Sheep's-head k la Creole, 339. Bee&teak Fie k I'Anglaise, 487. Macaroni au Gratin, 955. Plum Fie, X094. JUmncr. Little Neck Clams, 300. Puree Jackson, 43. Olives. Mortadelta, 287. Bass en Matelote, 332. Broiled Tenderloin k la Beariiaise, 492. Potatoes k la Windsor, xoo8. Supreme of Partridge a la Godard, 851. French Peas. Roast Lamb, Mint sauce. 585, 169. Celery Salad, X042. Kiimmel Jelly, 1323. Sweet Almond MacaroonS, x2io. Coffee, 1349. MENUS. 135 Wednksday^ November — . Breakfaat. Omelet, with fine Herbs, 451. Fried Blackfish, 301. Broiled Porterhouse Steak, 534. Sorrel aux CrolXtons. 974. Preserved Pears. 1341. Cttncl)£on. Oysters k la Villeroi, 381. Brochette of Lamb, with Bacon, 674, 754. Fried Sweet Potatoes, 993. Beef Salad, 1039. Pumpkin Pie, 1099. lBtnn£r. Boxie Rockaway Oysters, 298. Plain Consomme, xoo. Thoi^, 282. Radishes, 293. 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, X045. Charlotte au Caf*^, 12624 Coffee, 1349. Thursday^ November — . Breakfast. ^gs k la Tripe, 419. Broiled Deviled Soft-shelled Crabs, 369. Mutton Kidneys, Saut^ au Mad6re, 662. Potatoes k la Rice, 1007. Rice k la Fran9aise, x 180. Cnntl)con. Stewed Tripe a la Lyonnaise, 548. BroOed Grouse on Toast, with Bacon. 854. Spaghetti au Gratin, 961. Peach Marmalade, 1331. ^Dinner. Blue Point Oysters, 298. Gumho, vrith Frogs, 23. Celery, 290. Sardines, 283. Sole k la Joinville, 322. Sweetbreads & la Duxelle, 608. Potato Croquettes, 997. Lamb Chops, maison d'or, 683. String Beans, 948. Roast Red-heads, 876, Escarole Salad, 1055, Orange Puddmgp 1158. Coffee, 1349. Friday, November Breakfaat. Sardme Omelet, 468. Broiled Codfish i I'HoUandaise, 329, 160. Tripe i la Lyonnaise, 548. Broiled Sweet Potatoes, 983. Jamaica-rum Jelly, 1320. JDinner. Cnncl)£ l)eon. Oyster Patties, 387. Porterhouse Steak, with Watercress, 524. Hashed Potatoes au Gratin, 1004. Lobster Salad, io6x. Iced Timbale of Rice, 1175. Clams, 300. Cream of Barley, 77. Radishes, 292. Mortadella, 287. Haddock, Cream sauce, 352, 181. Supreme of Partridge k la Rothschild, 790. Stuffed Peppers, 975. Ballotin of Lamb, with Peas, 675. Roast Loin of Venison, Currant -jelly sauce, 878. Lettuce Salad, 1059. Omelet Celestine, 477. Coffee, 1349. 136 THE TASLE. Saturday, November ^-. BrcakfaBt. E^gs a la Post, 1366'. Fresh Mackerel, maitre d'hdtel, 329. Broiled Lamb Fries k la Diable, 672. Fritters Soufflees, 1192. Ctincl)£on. Picked-up Codfish,, 346. Mignons Filets kla Brown^ ^S^- Stuffed Lettuce, 953. Boiled Apple Dumplings, 1T27. Slinnn'; Prince's Bay Oysters, 298. Consomme Suedoise, 122. Anchovies, 284. Celery, 290. Red-snapper, Cream sauce, 352, r8i. Grenadins of Veal k 1' Africaine, 389. Stewed Com, 964. Chicken, Saut6 kla Parmentier, 773. Stuffed Tomatoes, 1023. Roast 'SquabSij 816. Watercress Salad, 1072. Home-made Cake, 1220. Coffee, 1349. Sundayy November ' Omelet Raspail, 467.- Broiled Blueiish, maitre d'h6tel, 329. Venison Steak, Currant Jelly,. 884. Fried Potatoesi 993. Cr^me en Mousse au' Mars^chino, 1257. Ctincljcon, Fompano, with White Wine, 342, Broiled Chicken, with Bacon, 756. Salad k I'Jtalienne, 1036. Charlotte Russe, 1261. Dinner. Massachusetts Bay Oysters, 298. Tomato k I'Andalouse, 58, Lyons Sausage, 286. Radishes, 292. Lobster k la Newburg, 359. Sweetbreads, Soubise, 606. Artichoke-bottoms, Florentine, 907. Civet t>f Rabbit k la Pari&ienne, 888. String Beans, 948. Punch a la Lorenzo Delmonio, 1303. Canvas-'back Ducks, Currant Jelly, 874, 1326. Celery, Mayonnaise Salad, 1042. Cabinet Pudding k la Sadi-Carnot, Z164. GorgonzoUa Cheese. ' Coffee, 1349. Monday^ November — . Breakfast. E^gs an Miroir, 425. Porgies k Vltalienne, 337. Lamb Chops, with Bacon, 647, 754. Potatoes, Duchesse, xoo6. Rice au Lait d'Amandes, 1170. Cun£l)£on. Stuffed, Deviled Crabs, 370. Hashed Chicken k la Polonaise, 803. Lobster Salad k la Flummer, 1062. Cherry Pie, 1098. UMnner. Mill Pond Oysters, 298. Puree Bretonne, 45. Celery, 290. Olives. Broiled Salmon Tails, 30S. Double Porterhpuse Steak, with Marrow, 52Sf 244. Potatoes k la Parisienne, 9B6.' Chicken, Saut6 k la Bohemienne, 778. Brussels Sprouts, 922. Roast Partridge, 843, ' Watercress Salad, 1072. Indian Pudding, Z145. Coffee, 1349. MENUS. 137 Tuesday, November — . ©V£cikfast. £g^ k la Bennett, 447. Oysters Ji la Arthur Sullivan, 1367. Hashed Lamb k ta Polonaise, 700. Baked Potatoes. Brioches Fluttes, 1204. £ttncl)£on. Scallops, St. Jean, 371. Sausages, Gastronome, 740. Cauliflower au Gratin, 926. Cr£me Renversee, 1253. IDmncr. Clams, 300. Consomme Tapioca, io4. Tomatoes, z88. Celery, 290. Sheep's-head k la Creole, 339. Sweetbreads, Piques h la Financi^re, 603. Fillet of Venison, Currant-jelly sauce, 884. Spinach, with Gravy, 943. Roast Lamb, 585. Celery Sglad, X041. Meringues Panach^es, X302. Coffee, 1349. Wednesday, November Breakfast. iBinncv, P^in Omelet, 450. Broiled Haddock, Anchovy Butter, 310, 146. Pig's Feet k la Boston, 730. Stewed Potatoes, 995. Waffles, with Sugar, Z196. Ctincl)con. ' Broiled Smelts, B^amaise sauce, 353. Beefsteak Pie k rAm^ricaine, 488.. Macaroni au Gratin, 955. Mille>feu]lles, 1223, Small Rockaway Oysters, 298. Cream of Game, 83. Radishes, 288. OHves. Bass k la Chambord, 343. , ' Escalops of Veal k I'ltalienne, 572. \ Corn, Sautd with Butter, 964. Squabs en Crapaudine, 819. Stuffed Tomatoes, 1023. • Roast Grouse sur Canap^, 852. Chicory Salad, 1045. Fritters Souffldes k la Vanille, 1x92. Coffee, 1349. 138 THE TABLE. THANKSQIVING DAY. Thursday, November — . Eggs ^ la Chipolata, 442. Blackfish au -Gradiif 356. Calf s-head & la (favour, 638. Stewed Oyster-plant, zoi8. Preserved Green -gages, 1344. Cttnct)eon. Fried Frogs, sauce Tartare, 400, 207. Minced Beef k la Grecque, 500, 237. Sweet Potatoes, Soufflees, loio. Feu* Tarte, 1109. Shrewsbury Oysters, 298. * Giblet k I'Ecossaise, 20. Moftadella, 2S7. Celery, 29a Codfish, Egg sauce, 352, 161. • Lamb Chops a la Robinson, 682. Croquettes of Macaroni. 279. Curry of Chicken k I'Espagnole, 793. Mushrooms on Toast, 916. Punch en Surprise, 1309, Roast Turkey, Cranberry sauce, 800, 1329., Celery Salad, X042. Mince Pie, 1082. Strachino Cheese. Coffee, 1349. MENUS. 139 Friday, November — . Breakfast. Crab Omelet/ 455. Fish Balls, 347. Broiled Sheep's-feet, Tartare sauce, 654, 207. Mashed Potatoes, 998. Rice k la Conde, 1x81. £unct]eon. Soft Clams k la Merrill, 389. Chicken Pot-pie. 757. Broiled E^-plant, 908. French Pancake, 1x86. ©inner. Kirtig's Oysters, 998. Bouille>k-Baisse, z. Anchovies, 284. Radishes, 292. Red>snapper, with Cream» 352, 181. Breast of Turkey k la Robinson, 807. Fried Oyster-plant, 1021. Sweetbreads k la Partsienne, 6x3. French Peas. Roast Plovers, 865. Lettuce Salad, 1058. Apricot Pudding kla Richeiieuj 1151. Coffee, 1349. Saturday^ November Breakfast. £^;g5 a la fioui^ignonne, 411. Picked-up Codfish, 346. Minced Beef k la Proven9ale, 500. Saratogo Potatoes, loii. Brioche, I20I. Ctincl)£on. . Lobster en Chevreuse, 362. Comed Beef and Cabbage, 490. Russian Salad, 1065. Vanilla Eclairs, 1245. Dinner. Little Neck Clams, 300. Frogs k I'Espagnole, 25. Tomatoes, 288. Olives. Canap^ Lorenzo, 391. Suckling Pig, Apple sauce, 720. Celery k la Bonne Femme, 928. Chicken, Saute with Tarragon, 774. Stuffed Peppers, 975. Woodcock sur Canap6, 871. Celery , Mayonnaise Salad, 1042. Omelet au Rhum, 476. Coffee, Z349. Sunday^ December — . Breakfast. Eggs k la Turque, 439. Boned, Broiled Smelts k la B^amaise, 353. Hashed Lamb k la Zhigara, 652. Turnips, with Gravy, 967. Stewed Primes, 1330. Cnncl)£on. Terrapin i la Baltimore, 396. Broiled Grouse k la Pomeroy, 1390. Potato Croquettes, 997. Timbales & TEcossaise, 261. Creme en Mousse au Cognac, 1258. jDDtnner. Oysters, 298. Sorrel, with Asparagus-tops, 41. Celery, 290. Radishes, 292^ Boiled Halibut, sauce Hollandaise, 309, 160. Tenderloin, Piqud k la Provenjale, 518. Stewed Tomatoes, 1027. , Veal Cutlets k la Marechale, 562. Spinach k I'Anglaise, 940, Oranges Glac^es k la Geo. Renauldt, 1297. Roast Quails, 834. I^ettuce Salad, X057. St. Honors a la Rose Delmonico, 1212. Swiss Cheese. Coffee, 1349. I40 THE TABLE. Monday, December — . SreokfoBt. Kidney Omelet, 463. Broiled Ham, 753. Tripe k la Creole, 545. Potatoes k la Hanna, 1012. Cream Renversee, 1252. Cttncl)£on. Bass, Ravigote sauce, 352, 147. Breaded Mutton Chops, Tomato sauce, 643, 205. Fried Sweet Fotatoes, 993. Marcella>wine Jelly & la Castellar, 1325. Wxnntx. Claii;is, 300. Faysanne, 53. Lyons Sausage, 286. Watercress, 1072. Blackfish & la maitre d'hdtel, 329. Fried Chicken, Cream sauce, 301, 181. Brussels Sprouts, 922. Breast of Lamb a la Jardinifere, 702. Macaroni & I'ltalienne, 956. Roast Teal Ducks, with Hominy, 859, 1035. Doucette Salad, X052. Rum Cake, 1229. Coffee, 1349. Tuesday^ December — . 30r£akfa0t. Wvmtx. Eggs en Panade, 436. Codfish, Hollandaise sauce, 352, 160. Veal Cutlets 4 la Philadelphia, 563^ Broiled Sweet Potatoes, 983. Buckwheat Cakes, 1183. Cuncl)£on. Crabs, St. Laurent, 372. Beef-tongue, sauce Fiquante, 533. Lima Beans, 9^2. Japanese Salad, 1075. Strawberry Tarts, 1x17, Blue Point Oysters, 298. Mikado, 32. Radishes, 292. . Caviare, 281, Red-snapper a la Bordelaise, 341. Chicken, Saut^ k la Marengo, 771. Com, Stewed with Butter, 964, Coquilles of Sweetbreads k la Dreiix, 621. Brussels Sprouts, 9^2. Roast Plover and Watercress, 865. Barbe de Capucine Salad, 1038. Apple Fritters, 1191. Coffee, 1349. Wednesday^ December — , Breakfast. Omelet, with fine Herbs, 451I Fried Scallops, Tomato sauce, 301, 205. Lamb Steak, with Bacon, 716, 754. Potatoes, maitre d'hdtel, 985. Bnoche Conde, 1203. Cuiict)£on. Fried Porgies, Egg sauce, 320, 161. Tendron of Veal, Morlaisienne, 635. Risotto a la Milanaise, 10x7. Charlotte Russe, 1261. . iUinncr, Rockaway Oysters, 298. Chicken k la Piemontaise, 63. Lyons Sausage, 286, Olives. Smelts & la Toulouse, 354. Cromesquis of Chicken k la Reine, 765. Stuffed Onions, 970. Tenderloin, Pjqu6 h la Portugaise, 517. Cardons. with Marrow, 931. Roast Grouse, with Watercress, 852. Celery Salad, 1042. Peach Pudding a la Richelieu, X150. Coffee, 1349. * MENUS. 141 Thursday, December , Breakfast. Eggs k la Van ierbilt, 42c. Haddock, Cream sauce, 352, 181. , Broiled Pig's Feet i la Boston, 730, Saratoga Potatoes, loii. German Pancake, ii83. £uncl)£on. Stuffed Deviled Lobster, 367. Vol-au-Vent, Finauci^re, 810. Lamb-toi^ue Salad, 1056. Apple Cake> xsii. SHrinn'. Clams, 300. Cream of Lettuce, 87. Sardines, 283, Celery, 290. Oysters en Petites Caisses, 275. Sweetbreads k la Duxclle, 608. Cauliflower, Hollondaisc, 923, i6a. Squabs en Crapaudi»e, 819. Stuffed Cucumbers, 937. Roast Canvas - back Ducks, Currant Jelly, 874, 1326. Chicory Salad, 1045. (Vanilla Ice-cream, 1271, Biscuits k la Livomdise, 1233. Coffee, 1349. Friday^ December — . 33r£akfast, Oyster Omelet, 452. Broiled Salt Mackerel, 329. Lamb Fries, Tomato sauce, 673. Fried Potatoes, 993. Preserved Raspberries, 1346. Cuncl) eon. . Pompano, with fine Herbs, 331. Stewed Mutton, with Oyster-j^ant, 703, Potatoes k rHolland^se, 999. Apple Meringue Pie, 1103. Wxxmtx. East River Oysters, 298. Consomm^ au Spaghetd, 103. Radishes, 292. Celery, 290, Perch au Gratin, 356. Tenderloin, Fiqu^ kla Duchesse, 516. CSpes k la Bordelaise, 913. Lamb Chops k la Clichy, 684. French Peas. Partridge, Piqu^ sur Canap6, 843. Escarole Salad, 1055. Plum Pudding, 1 163. Coffee, 1349. Saturday^ December — . Brcakfaat. Barley and Cream. Eggs k la Chipolata, 442. Mutton Chops, Breaded, 643. Lima Beans, with Cream. 952. Malaga Grapes. Cttncl)£cin. Stuffed Oysters k la Mali, 386, Breast of Veal k la Milanaise, 596. Macedoine Salad, 1063. Mince Pie, Z082. ©inner. Little Neck Clams, 300. Pur^e of Partridge k la Dcstaing, 89. Tomatoes, 292. Olives, Boiled Codfish, Oyster sauce, 352. Salmi of Pigeons k la Moderne, 870. Spinach au Gras, 943. Fillet of Venison, Port-wine sauce, 8gi, Succotash, 1022. Roast Turkey, 800. Lettuce Salad, 1058. Almond Cake, Glac^, 1208. Coffee, 1349- 142 THE TABLE. Sunday., December — . Swakfaat. Spanish Omelet, 472. Fried Smelts, Tarlare sauce, 301, 207. Porterhouse Steak, 524. Stewed Potatoes, 995. Creme en Mousse au Caf^» i253> Cttn£l)£on. Soft Clams a la Merrill, 3S9. Breast of Turkey a la Robinson, 807. Lobster Salad a la Plummer, 1062. Pie; a la Martha Washington. 1105. Dinner. Oysters, 298. Cream of Celery, 71. Radishes, 292. Mortadella, 287. Sheep's-head, maitre d'hdtel, 329. Cucumber Salad, 289. Chartreuse of Partridge, 849. Stuffed Tomatoes, 1023. Sweetbreads k la Montglas, 6x5. String Beans, 948. Punch a la Cardinal, 1306. Saddle of Venison, with Currant Jelly, 878. Celery Salad, 1041. Neapolitan Ice-cream, 2292. Pedtes Meringues k la Ch, C. Delmonico, 1249. ' Camembert Cheese. Coffee, 1349. Monday, December Urcakfast. Wvc^tx, Poached Eggs on Anchovy Toast, 404, 280. Fish Balls, 347. Beef-tongue, Piquante sauce, 533. Mashed Potatoes au Gratin, 998. Rice and Cream a la Croce, 1296. Ctincl)eon. Oyster Patties, 387. Salmi of Ducklings a 1' Amdricaine, 826. Sweet Potatoes Souffl^es, loio. Cocoanut Pie, iioi. Linn Haven Oysters, 298. Consomm^, Printanier Royale, 124. Olives. Watercress, 1072. Bass aux fines HerUes, 331. Civet of Rabbit k la Frangaise, 887. Artichokes, Florentine, 903. Lamb Chops, maison d'or, 683. Asparagus-tops a la Bechamel, 904, X54. Roast Chicken, with Gravy, 755. Doucctte Sal:^d, 1054. Baked Apple Dumplings, 1192. Coffee, 1349. Tuesday, December SSrcakfast. Omelet, with Cheese, 469. Cod's Tongues a la Poulette, 351 . Chicken Livers Sautds au Mad^re, 707. Potato Croquettes, 997. Preserved Egg-plums, 1343. Cuncl) eon. Haddock, with White Wine, 342, Veal Cutlets k la Milanaise, 563. Crab Salad, 1047. Sdvarin k I'Anglaise, X199. iPitiner. Shrewsbury Oysters, 298. Clear Green Turtle, 18. Radishes, 29a. Thon, 282. Broiled Deviled Lobster, 364. Calf's-head k la Vinaigrette, 640. Spinach k la Vieille Mode, 941. Supreme of Partridge k la Richelieu, 858. Brussels Sprouts, 922, Red-head Ducks, with Hominy, 876, 1035. Lettuce Salad, 1057. Pudding a la Porfirio Diaz, 1135. Coffeei i349ir MENUS. 143 Wednesday, December Brcakfaat. Scrambled I^gs, with Mushrooms, 405. , Oysters en Brochette au Petit Sale, 385. Mutton Hash au Gratin, 653. Stewed Com, 964. French Pancake, 1186. C«ncl)con. Matelote of £els> 339. Curry of Chicken & I'lndienne, 792. Cauliflower, with Butter, 925. Omelet Souffiee, 474, HDinnev. Clams, 300. Puree Parmentier, 44. Watercress, 1072. Mortadella, 1087. Frogs k I'Espagnole, 401. Broiled Tenderloin k la Trianon, 507. French Peas, Sweetbreads k la Duxelle, 608. Lima Beans. 952. Roast Grouse sur Canape, 852. Doucette and Bc::t-root Salad, X053. Bread Pudding, 1132. Coffee, 1349. Thursday^ December Breakfast. Omelet, wWi Peas, 459. Broiled Sardines on Toast, 403. BroUed Venison Steak, Currant Jelly, 884. Potatoes, Hollandaise, 999. Stewed Prunes k la Dufour, 1330. SJmncr. £uncl)£Oit. Flounders, maitre d'hOtel, 329. Beefeteak Pie \ TAmericaine, 488. Stuffed Cabbage, 919, Green-gage Pie, 1093. Doxie Rockaway Oysters, 298. Consomme Imperial, in. Olives. Celery, 290. Red-snapper a I'lcarienne, 336. Croquettes of Lamb, Beamaise sauce, 679, 166. Turban of Chicken k la Cleveland, 791. Peas, with Cream, 980. Foies-Gras en Bellevue. Woodcock sur Canape, 871. Celery, 104 1. Apple Charlotte, 1x67. Coffee, 1349. Friday^ December — . Breakfast. Lobster Omelet, 454. Boiled Codfish, Hollandaise sauce, 352, 160. Br jiled Calf's Liver and Bacon, 584. Fried Egg-plant, 907. Brioches Fluttes, 1204. Ctincl)con. Oysters k la Baltimore, 388. Sausages a I'Anglaise, 736. Fried Sweet Potatoes, 993. Custard Pie, iioo. ©inner. Clams, 300. Chicken a la Turque, 69. Radishes, 292. Lyons Sausage, 286. Matelote of Eels, 332. Ballotin of Squab a ITtalienne, 818. Stuffed Egg-plant, 909. Tenderloin, Marinated, Russian sauce, 511. String Beans, 948. Roast Veal, 585. Chicory Salad, 1045. Sago Pudding, 1140. Coffee, 1349, 144 THE TABLE. Saturday., December — :. Brcokfast. Hominy and Cream, 1034. Ham and Eggs, 412, 753. Broiled Deviled Mutton Kidneys, 7x5. Fried Potatoes, 993. Baked Apples, 1124. Cuncljeon. ' Mussels a la Mariniere, 378. Garnished Sourkrout, 924. Beef Salad, 1039, Jamaica-rum Jelly, 1320. , Gingerbread, 12x3. Dinner. Cherry-stone Oysters, 398. Menestra, 36. Olives. Tomatoes, 288. Lobster Croquettes, sauce Aurore, 365, 182. Mignons Filets, Bohemienne, 513. Macaroni k I'ltalienne, 956. Chicken Vol-au-Vent, with Mushrooms, 812, French Peas. Roast Quails, 834. Escarole Salad, 1055. Baba au Mad^re, 1217. Coffee, 1349. Sunday^ December — . jBreakfaHt. Omelet Raspail, 467. Halibut Steaks, maltre d'h6tel, 310. Minced Beef kl'Ecarlate, 500, 247. Sweet Potatoes, Hollandaise, 999. Apricot Preserves, 1340. Cnncl)£on. Lobster a la Newburg, 359, Broiled Chicken, with Bacon, 756. 'Potatoes, Julienne, 1013. Timbales k la Schultze, 263. Apple Meringue Pie, 1103. S) inner. Blue Point Oysters, 298. Consomme Duchesse, 125, Celery, 290. Radishes, 292. Fillet of Sole au Gradn, 319. Coqutlles of Chicken k I'Anglaise, 271. Tomatoes k la Bock, 1026. Tenderloin, Pique k la Parisienne, 516, 495. Beans Panachees, 950. Punch a la Lalla Rooldi, 130S. Roast Partridges, with Watercress, 843. Leltiice Salad, 1057. 5t.'Honor^ k la Rose Delmonico, X2i,2. Roquefort Cheese. Coffee, 1349. Monday, December — . jBrcakfast. Eggs k la Bonne Femme, 432. Fried Frost-fish, 301. Mutton Chops, sauce Colbert, 647, 190. Potatoes, Duchesse, 1006. Whipped Cream a la VaniUe, X254, Cuncl)£on. Stuffed Deviled Crabs, 370. Minced Veal k la Biscaenne, 576. Sorrel au Gras, 974. Rhubarb Tarts, xiis. SItnner. Parker Bay Oysters, 298. Jardiniere, 28. Olives. Mortadella, 287. Red-snapper a la Venitienne, 338. Sweetbreads au Salpicon, 605, Stuffed Lettuce, 953. Chicken k la Maryland, 785. Stewed Tomatoes, 1027. Roast Beef, 527. Watercress Salad, 1072. Raspberry Water-ice, 1281, Fancy Almond Cakes, 1239. ■ Coffee, 1349. MENUS. H5 Tuesday, December — . Bveakfost. 09.tmeai and Creatn^. Sausage Omelet j 465. Hambui^ Steak, Russian sauce, 526. Potatoes, WindsoTt 1008. Sfo^l Brioches, 1202. £unc^£on. Oyiiters k la Pompadour, 384, Stewed Veal, Marengo, 624. Sw.eet Pota,toes, Souffiees, loro. Pumpkin Pie, 109^. ©inner. Doxte Rockaway Oysters, 298. Mock Turtle, 17. Radices, 292. Then, 282. Smelts, Beamaise, 353. Saddle of Venison, Port Wiiie sauce, 878, 891. Pur^e cf Chestnuts, 131. Sweetbreads, with Asparagus-tops, 607. Lima Beans, 952. Roast Ducklings, 824. Celery Salad, 1042. Pudding a la U. S. Grant, 1x59. Coffee. Z349. Wednesday^ December 35r£akfa0t. E^gs au Soleil, 415. Fried Yellow Perch, 301. Pig's Feet a la St. Hubert, 727. Potato Croquettes, 997. Apples and Rice, 1169. Cuncljeon. Black Bass, with White Wine, 342. Sirloin Steak a la Bordelaise, 491. Cauliflower au Gratin, 926. Plum Pie, 1094. Wmntx. Rockaway Oysters, 298. Spaghetti, with Tomatoes, 56. Celery, 290, Caviare, 281. Broiled Pompano, mattre d'hOtel, 329. Cucumber salad, 289. Hashed Turkey & la Creme, 804. Okras, Sautes a la Creole, 1031. Lamb' Chops k la Mass^na, 687. French Peas, with Lettuce, 977. Roast Grouse, with Watercress, 852. Chicory au>Chap6n-saIad, 1046. Meringues at'Helv^tienne, 1251. Coffee, 1349. Thursday^ December Brcakfaat. E^gs k la Paysanne, 433. Tripe kla Lyonnaise, 548. Mignons Filets a la Provengale, 509, 5x8, Hashed Pota.toes au Gratin, 1004. WheatCalfes, 1184. Dinner. Cttnrl)eon. Lobster Croquette a la Victoria, 365, 208. Stewed Beef k la Dufour, 541. Timbales Lagard^rc, 809. Boiled Apricot Dumplings, 1 126. 10 Sound Oysters, 298. Cream of Chicken, 82. Radishes, 292. Bologna Sausage, 286. Frogs a la Poulette, 399. Pillau of Chicken k la Turque, 78a. Stewed Com, 963. Broiled Partridge, with Bacon, 844, ^54. Spaghetti k I'ltalienne, 960. Roast Saddle of Mutton, 664. Escarole Salad, 1055. Cabinet Pudding k la Sadi-Camot, 1164. Coffee, Z349. 146 THE TABLE. Friday, December — . Bitakfast. Omelet Mexicaine, 473. Fried filack-bass, 301. Sausages k TAnglaise, 736. Saratoga Potatoes, loxi. Peach Marmalade, X33X. Cuncl)Mn. Picked-up Codfish, 346. Bee^teak Fie k I'Americaine, 488. Lobster Salad, 1061. Rice and Cream ^ la Croce, 1296. JH inner. Oak Island Oysters, 298. Bisque o( Clams, 8. Sardines, 283. Celery^, 290. Bouille-k-Barsse & la Marseillaise, 340. Erdtled Tenderloin & la B^amaise, 492. Tomatoes k la Reine, 1024. Pigeon Cutlets & la Victoria, 815. Fried Egg-plant, 907. Roast Quails on Toast, 834.' Celery Salad, 1041. Vanilla Ice-cream, 1271. Petites Bouchees des Dames, 1237. Coffee, 1349. Saturday^ December — . Br£akfa0t. Eggs k la Valencienne, 421. Broiled Sardines on Toast, 403. Lamb Kidneys, Sautes k I'ltalienne, 663. Baked Potatoes. Marcella-wine Jelly k la Castellar, 1325. Cnncljcon. Scallops k la Brestoise, 392. Squabs k I'Americaine, S20. Cauliflower au Gratin, 926. Mince Pie, 1082. iUinnfr. Cla^s, 300. Consomme Napolitaine, 127. Radishes, 292. Caviare, 281. Haddock, Cream sauce, 352, z8i. Mignons Filets, with Marrow, 516. Fried Egg-plant, 907; > Duck k la Rouennaise, 825. Celery, with Cream,.929. Roast Lamb, Mint sauce, 585, 169. Chicory Salad, 1045. Biscuits Tortoni, 1287. Coffee, 1349. Sunday^ December Brcakfaat. Eggs k la Hyde, 448. Fried Frogs' Le^, Tomato sauce, 400, 205. Hasjied Chicken, with Cream, 804. Fried Oyster-plant, 1021. Rice k la Conde, 1181, C«ncl)£on. Dinner. Stewed Terrapin k la Maryland, 397. Broiled Red - head Ducks, Currant Jelly, 876, 132^. Risotto k la Milanaise, 1017, Japanese Salad, 1075. Raspberry Tarts, 11 18. Small Rockaway Oysters, 298. Chicken, with Leeks, 68. Celery, 290. Olives. Stuffed Deviled Lobster, 367. Salmi of Woodcock k la Gastronome, 842. French Peas. Sweetbreads k la Soubise, 606. Tomatoes k la Bock, 1026. Punch k la Lorenzo Delmonico, 1303. Roast Grouse k la Sam Ward, 853. Celery, Mayonnaise Salad, 1042, Macedoine k la Cavour, 1298. Biscuits Ambroisienne, 1234. Camembert Cheese. Coffee, 1349. MENUS. 147 Monday, December Breakfast. Hominy, with Cream, 1034. Eggs ^ I'Aurore, 444. Broiled Venison Steaks, mattre d*h6tel, 879. *4S- Fried Potatoes, 993. Cr£me Renversee, X252. JDtnncr. £ttnc[)£on. Canap^ Lorenzo, 391. Mignons of Lamb k la M ontebello, 1360, 249. Brussels Sprouts, with Butter, 922; Cliarlotte Russe, i26x. Massachusetts Bay Oysters, 298. Puree Faubonne, 46. Celery, 290. Sardines, 283. Red-snapper & la Bordelaise, 341. Quafls Braised, Celery sauce, 836. Lamb Chops & la Maintenon, 685. Cauliflower, Hollandaise, 935, 160. Roast Plover sur Canape, 865. Doucette Salad, X054. Cocoanut Pudding, X147. Coffee, i349> Tuesday^ December Breakfast. Smoked Beef Omelet, 461. Stewed Oysters k la Baltimore, 388. Broiled Lamb Chops, with Bacon, 647, 754. Potatoes en Faille, 1014. Preserved Strawberries, 1345. Dinner. Cttntl)£ ^eon. Scallops Brestoise, 392. Soles & la Horly, 321. Blanquette of Veal, with Nouilles, 552. Oyster-plant k la Poulette, 10x9. Lobster Salad k la Plummer, 1062. Rice and Cream k la Croce, 1296, Chincotei^ue Oysters, 298. Green Turtle, 16. Anchovies, 284. Watercress, 1072. Boned Deviled Smelts, sauce Tartare, 353, 207. Boiled Turkey a I'Anglaise, 795. French Peas. Tenderloin k la Hussard, 5x9. Stuffed Onions, 970. - Roast Saddle of Venison, 878. Romaine Salad, X064. Omelet Soufflee, 474. Coffee, 1349. I4» THE TABLE. CHRISTMAS. Wednesday, December — BuokfaBt. E^gs h, I'Aurore, 444. Broiled Salt Mackerel, 329. Porterhouse Steak, 524. Potatoes, CMteau, 1009, CrSme en Mousse au Maraschino, 1257. Cuncljeon. Lohster en Chevreuse, 362. Chicken, Saut^ with Tarragon, 774. Broiled Sweet Potatoes, 983. Fie k la Martha Washington, 1105. Biscuits Glaces, xaS^. Uinncr. Small Rockaway Oysters, 298. Consomm^ Printanier Royale, 124. Celery, 290,. Radkhes, 29s. BoOchees k la Reine, 270. Terrapin h. la Baltimore, 396. Filets, Mignons k la Bayard, 509, 231. Stuffed Tomatoes, a la Reine, 1024. Supreme of Partridge k la P^rigueux, 850. French Peas, with fresh Butter, 978. StuflFed Deviled Lobster. 367. Champagne Punch, 1307. Canvas'back Ducks, with Currant Jelly, 874, X32€. Lettuce and Egg Salad, 1038. Nougat Pyramid, 1267. *» Plombi&re kla Hamilton, 1370. Petites Bouchees des Dames a la Mtne. Astor, 1238. Sweet Macaroons^ 12x0. Lady-fingers, 1231. Biscuits Richelieu, 1232. Coffee, Z349. Punch & la Czarina* 1312 — to be served at xo p. m. MENUS. 149 Thursday, December — . Brcakfart. Dinner. Spanish Omelet, 473. Fried Frosl-fish, 301. Hamburg Steak. Madeira sauce, 526, 185. Potatoes, Lyonnaise, 991. Prunes ^ la G^o^ral Dufbur, 1330. iEuncljeon. Canape Lorenzo, 391. Broiled CalTs Liver and Bacon, 584. Anchovy Salad, 1037. Rice Pudding & I'Orange, 1x30. Mill Pond Oysters, 298. Cream of Barley, 77. Tomatoes, 3S8. Caviare, a8i. Stuffed Deviled Crabs, 370. Croustade of Kidneys, with Mushrooms, 680. Spinich, with Eggs, 946, Broiled Tenderloin and Watercress, 503. Stul ed Peppers/97S. Roast Grouse, 832. Escarole Salad, 1055. Kirsch Omelet, 476. Coffee, 1349. Friday^ December Bi-cakfast. Scrambled Eggs, with Asparagus-tops, 406. Cod's Tongues, black Butter, 349. Hashed Turkey en Bordure, 805. Broiled Sweet Potatoes, 983. Baked Apples, 1124. JDinncr. Cnncl)£on. Porgies, Tomato sauce, 301, 305. Chicken Pot-pie, 757. Russian Salad, 1065. Madeleine, 1126. Oysters, 298. Consomm^ Chatelaine, 128. Then, 282. Celery, 290. Red-snapper, Egg sauce, 352, x6x, CoquiUes of Sweetbreads & la Dreux, 621. Salmi of Reed-birds, mason d'or, 867. Brussels Sprouts, 922. Roast Chicken, 755, Lettuce Salad, 1057. Baba au Rhum, 1217, Coffee, X349. Saturday^ December — . Breakfast. Tomato^Omelet k la Proven^le,457. Fish Balls, 347. Lamb en Brochette k la Dumas, 674. Fried Potatoes, 993, Brioche k la Cond^, X203. Cnncl)£on. Stuffed Oysters ^ la Mali, 386, Cairs-head k la Cfivour, 638. Stuffed Cabbage, 919. Potato Salad, 1073. Charlotte au Caii, 1362, JDinncr. Clams, 300. Chicken k la Portugalse, 66. Watercress, T072. Sardines, 283. Sheep's-head, maltre d'hdtel, 329. Salmi of Ducks, with Turnips, 836. Spaghetti NapoUtaine, 959. Tenderloin, Piqud i la Florentine, 506. Roast Red-heads, with Hominy, 876, 1035. Celery Salad, xo4a. Plombi&re k la Kingman. X294. Coffee, X349. ISO THE TABLE. Sunday, December ^. BrcakfaBt, Eggs & la Bourguignonne, 411. Broiled Frogs, maitre d'hdtel, 398. Broiled Beefsteak k la Beamaise, 492. Stewed Tomatoes, 1027. Buckwheat Cakes, 1183. £uncl)£on. Smelts, Toulouse, 354. Blanquette of Veal, with Peas, 551. Chicken Salad, 1044, Mince Pie, X082. WVCVMX. Blue Point Oysters, 298. Cream of Asparagus, 70. Radishes, 292. Celery, 290. Bass & la Chambord, 343. Chicken Fricasse k la Reine, 780. Brussels Sprouts, 922. Broiled Tenderloin aux Gourmets, 508. Stuffed Egg-plant, 909. Punch en Surprise, 1309. Roast Grouse k la Sajn Ward, 853. Chicory Salad, 1045. Diplomatic Pudding, Z129. Strachino Cheese. Coffee, 1349. Monday^ December — . Omelet, with fine Herbs, 451,. Minced Beef k la Catalan, 502. Sausages k I'ltalienne, 737. Potatoes, Julienne, 1013. Apple Fritters, 1191. Cuncl)con. Clams k la Merrill, 389. Stewed Lamb aux Flageolets, 707. Oyster-plant, Poulette, 1019. Rice and Apples k la Czar, XT73. JBinncr. East River Oysters, 298. Consomme Garibaldi, 1x2. 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 BeefJ 527. Escarole Salad, 1055. Blanc-Manger k la J, DelmonicO} 1270. Coffee, 1349. Tuesday^ December — . JBr^akfaBt. Eggs k la Meyerbeer, 437. Fried Soft-shelled Crabs, 368. Tripe k la Lyonnaise, 548. Saratoga Potatoes, loti. German Pancake, with Apples, 1x89. Concl)! Lobster k la Newburg, 359. - Breaded Veal Cutlets, Tomato sauce, 563. French Peas. Caviare on Toast, 281. Cherry Tarts, iiii. JBinner, Small Rockaway Oysters, 298. Bisque of Lobster, 10. Celery, 290. Radishes, 292. Matelote of Bass, 332. Salmi of Grouse k la Walter Scott, 856. Tenderloin of Beef, Piqu^ k la S^v^e, 520, Stewed Tomatoes, X027. Roast Partridge sur Canape, 843. Lettuce Salad, 1059. Neapolitan Ice-cream, 1292. Small Meringues k laCh. C. Delmonico, 1249. Coffee, 1349. SOUPS. 1. Bonille-k-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 be- ginning, also half a teaspoonful of powdered saffron, diluted in a little water; when nearly done, add-ons 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. Brnnoise. — 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. Brnnoise with Bice. — 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. Bnmoise Witll Soirel. — The same, adding two good handfuls of chopped sorrel about two minutes before serving, 6. Beef k I'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 prin-i tanier (No. 51), a handful of barley, and half a pinch each of salt and pep- per. 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 ^ PEcOSSaise^ tllickeneil. — Brown in a little fat, in a sauce- pan, 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 tea- ' spoonful of pepper. Let cook for thirty minutes, then serve. 151 152 THE TABLE. 7. Biisecca. — ^Brown in a saucepan one pint of raw printanifer (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. gg) and a quarter of a pound of very finely shred tripe ; season with half a table-' spoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate. 8. Bisqne of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pou^d them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. gg), 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. Bisqne 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. Croute-an-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. gg), 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 bo-\vl, 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, placethem in a saucepan with two quarts of white broth (No. gg) on the stove, and as soon as it comes to a boil, skim it well. Season i 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 tablespoonfvils of flour. Stir well together for three minutes on a brisk fire, being care- ful 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 djce-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 SOUPS. 15: 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 pototoes 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 prep- aration. Open and place in a bowl twenty-four medium-sized, fine, fresh clams ; pour into another bowl half of their juke. 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 ho 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 table- spoonful 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 but- ter; serve with six slices of toasted bread. 15. How to Preparfi 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 sauce- pan, 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. Crreen 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 154 ^^-^ TABLE. (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 min- utes, and serve with six slices of peeled lemon, after suppressing the bou- quet. 17. Mock Turtle. — To be prepared as for green turtle (No. 16), substi- tuting a pint of cooked calf's-head for the turtle. 18. Clear Green Turtle. — Proceed the same as for the green turtle (No. i5), omitting the Espagnole sauce, but adding two tablespoonfuls of dis- solved corn-starch, also a quarter of a glassful more of Madeira wine before serving. 19. Giblets with Bice. — 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 tea- spoonful of Parisian sauce. 20. — GiblelS k I'Eeossaise.— The same as for No. 19, substituting half a cupful of oatmeal for rice ten minjites before serving. 21. Oibiets with Barley. — The same as No. 19, substituting barley for rice forty minutes before serving. 22. Giblets k I'Ang-laise. — Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), add- ing a cupful of Espagnole sauce (No. i5i)J, 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 sauce- pan, 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 consomme (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 k I'Espagnole.— The same as No. 23, adding one green pep- per 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. SOUPS. 155 27. Jnlieune. — 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. gg), or consomm6 (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 table- spoonful of cooked string beans. Boil up again, and serve. 28. Jardiniere. — 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. Sllin of Beef Li^e. — Place ten pounds of leg of bfeef (shin) irt 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 bou- quet (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 table- spoonfuls 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. gg), 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 cel- ery, and a tablespoonful of well-washed barley. Boil well together for forty minutes; pour into a hot soup-tureen and serve. 31. Mntton h I'Ecossaise. — The same as for No. 30, substituting half a cupful of oatmeal for the barley ten minutes before serving. 32. jMiliado. — 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 piece^s', and put them in a saucepan on the hot stove, with two ounces of good butter. Cook for five minutes, stir- ring with the spatula; then moisten with two quarts of broth (No. gg), 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 cook- ing 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 Sonp. — Put into a saucepan one quart of broth 156 THE TABLE. (No. gg), one quart of Espaghole sauce (Nb. 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. 84. Mnlligatawnej. — 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 sauce- pan ; moisten with one quart of white broth (No. gg), 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 tablespoonf ul of salt and a teaspoonful of pepper ; boil for twenty-fivfe minutes and serve. 35. Mnlligatawney k 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. fflenestra. — 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. gg), add- ing one tablespoonful of washed rice,abouquet (No. 254), and half a table- spoonful 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. gg) ; season with half a. tablespoonful of salt and 'a tfeaspoonful 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. 88. Ox-Tail wjth 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 consommfe (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 printahier (No. 51), one tablespoonful of well-washed barlfey, 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 k I'EcoSSaise. — The same as for No. 38, substituting half a cupful of oatmeal for the barley ten minutes before serving. SOUPS. 157 40. Ox-Tail II PAnglaise.— Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consomm6 (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. gg), adding half a, cupful of asparagus-tops, and half a table- spoonful 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 table- spoonfuls of rice twenty minutes before serving, instead of the asjJaragus, and omitting the sippets of toast. 43. Par^ Jackson. — Cut one pint of potatoes into pieces and cover them with one qu2irt of white broth (No. gg) 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. Plir^e Parmeutier. — The same as for No. 43, adding one bunch of cut-up leeks fifteen minutes before serving. 45. Pur^ 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. Pnr^e Fanbonne. — 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. Pur^e Cr^y. — Steam four medium-sized finely chopped carrots for fifteen minutes in asaucepan, with two ounces of butter ; then moisten with one quart of white broth (No. gg), 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 croiitons (No. 133). 48. Plir^e Con 84. Cream k I'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. gg); 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 chx. noodles (No. 11 82) 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 b6chamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. gg); season with a table- spoonful of salt and a teaspoonful of pepper. Heat it while stirring con- tinually, and serve with half a cupful of cream beaten with two egg yolks. 86. Cream of Celery & I'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. gg), 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 consommfe (No. 100). Add three table- spoonfuls 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 croutons souffles (No. 134). 88. Cream of Lentils k 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 SOUPS. 163 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 purfee over, and serve with a handful of fried sippets of bread, suppressing the bouquet. 89. Pur^e of Partridge il la Destaing. — Pound in a mortar the bones of a' partridge, and half a. pint of purge of chestnuts (No. 131). Put the whole into a saucepan, and moisten with three pints of white broth (No. gg), one ounce of butter, and half a tablespoonful of salt and a teaspoon- ful 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. Pur6e of Partridge ^laGentilhomme.— Pound well the bones of one of any kind of game, place them in a saucepan, add. half a pint of purfee of lentils with three pints of white broth (No. gg), 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 let- ting it come to a boil, and finish with one ounce of fresh butter. Serve with twelve small game quenelles (No. 228). 91. Pnr^e of Chestnuts & la Jardiniere. — Place in a saucepan one pint of purge of chestnuts (No. 131), moisten it with one pint of white broth (No. gg) 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 table- spoonful 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. Pur^e 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. gg); 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 thicken- ing of two egg yolks and half a cupful of cream. Add twelve quenelles to the soup (No. 231), and serve. 93. Fota^e k la DiplomatO. — 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 consoramg (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 pre- pare, 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 h la Windsor. — Boil for one hour, in two quarts of white broth (No. gg) 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 164 THE TABLE. Madeira wine, half a tablespoonful of salt, and a very little cayenne pep- per. Boil again for ten minutes, then strain through a fine sieve, cfarken the soup with a little essence of caramel, and when serving add twelve crawfish quenelles (No. 227). 95. Fotage h, 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. gg) in the saucepan, adding a peeled and baked cucumber cut in slices. Then serve. 96. Fotage Si la D'Orsny. — Place in a saucepan a pint of b6chamel (No. 1 54). One pint of white broth ( No. gg), 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. Fotage Montmorency. — Add to one quart of boiling consomme (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 Parrnesan 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. Fotage of Bice k la Maintenon. — Take one quart of white broth No. gg), one pint of bechamel (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 fife, then t^ke the chicken out and thicken the soup with the yolks of two beaten eggs, and a teaspoonful of pow- dered 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 stoek-urn on a moderate fire a g;bod heavy knuckle of a fine white veal with all the debris, 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 dhina bowl or a stone jar, and put it away in a cool place for general use. 100. Consomm^ pare— Consomm^ 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 SOUPS. 165 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 debris 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 equiva- lent of a quart of water, adding it to the consommfe very gradually at the beginning, but continually increasing, and stirring till all added. (Always taste if suflBciently seasoned before serving). 101. Consomm^ DnbOUrg. — 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 consomm6 over it, and serve. 102. Consonim^ 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 pur6e 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. Consomm^ aux Pdtes. — When one quart of consomm6 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. Consomm^ k la Semonle, or Tapioca. — Into one quart of boiling consommS (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. Consomm^ Tapioca or Semoule k 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. Consomm^ & la SCTlgne. — 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 table- spoonfuls of cooked green peas; pour over it one quart of boiling con- somm6 (No. 100), and serve. 107. Consomm^ BoyaL — Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon- ful of cayenne pepper; beat well tCgether in a bowl, adding half a pint of 1 66 THE TABLE. 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 firip, 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 consommfe (No. loo) when ready to serve in a tureen. 108. Con8omm6 Deslignac. — Make a royal consommS for three tim- bales (No. 107), but instead of cream use consommfe; unmold, cut thenf dice-shaped, and put them in the tureen with half a cupful of cooked printanier (No. 109) and one quart of boiling hot consommfe (No. 100); then serve. , 109. Consomm^ Pl'lntanier. — 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 consomm6 (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. Consomin^ k la D'Orleaus. — 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 unmold- ing put them in a tureen with two tablespoonfuls of cooked green peas and as much boiled rice ; pour one quart of boiling consommfe (No. 100) over it, and serve. 111. Consomm^ h, 1' 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, m^ke eighteen round quenelles; put on top of each quenelle a small slice of truffle; poach thein lor two minutes in white broth (No. gg); then drain through a sieve, and serve in the tureen, after P9uring one quart of consomm6 (No. 100) over them and adding a tablespoonful of cooked green peas and six cock's combs. 112. Consomm^ GaribaldL — Proceed the same'as for No. 107; have two greet! timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve. 118. Consomme Princesse. — Wash well three tablespoonfuls of bar- ley, drain, and place it in a saucepan with three pints of consommfe (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. Consomm^ Douglas. — Pare and blanch for ten minutes half a root of celery as for a julifenne (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 consomm6 (No. 100) over it and serve. 115. Cousomm^ Kenaissance.— With two ounces of pit^-^-chou (No. SOUPS. 167 1240) make ahandful of croutons, 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 consommfi (No. 100) over them, and serve. 116. Consomm^ ik I'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 consommfe (No. 100) poured over them, and serve. 117. ConSOmm^ k I'Andalonse. — Boil three tablespoonfuls of tapioca in one quart of consomm6 (No. lOo);- add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godi- veau. (No. 221). 118. Consomm^ 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 consommfe (No. 100) in a hot tureen. 119. Consomm^ h, I'Anglaise. — Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boil- ing consomme (No. 100), and serve in a hot tureen. 120. Consomm^ Colbert. — Add six poached eggs (No. 404) to one quart of boiling consomm^ (No. 100) before serving. 121. Consommi Printanier Colbert. — The same as for the above, adding half a pint of cooked printanier (No. 51). 122. Consommi SnMOise. — 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 table- spoonful 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 consomm6 (No. 100) in a hot soup- tureen. 123. Consommi Kachel.— 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, un- mold, and serve with one quart of boiling consomm6 (No. 100) in the hot tureen. 124. Consommi Printanier Koyale.— Add to one quart of boiling con- somrafe (No. 100) three royals (No. 107) cut into pieces, also half a pint of cooked printanier (No. 51), and serve. 1 68 THE TABLE. 125. Con80min4 Duchesse. — Butter and cover a tin plate with two ounces of p3.t6-&-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 consommfi (No. 100) over them, and serve. 126. Consomm^ Fatti. — 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 consomrafe (No. 100) over it, and serve with grated cheese separate. 127. Consomm^ 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 consomm6 (No. 100), and serve with grated cheese separate. 128. ConsommS Chatelaine. — Take three molds. Add to the four whites of well-beaten eggs half a pint of pur6e 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, previ- ously 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 consommfe (No. 100) over it, and serve very hot. 129. Consomm^ aux Quenelles. — Have ready eighteen smaU 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 oiie quart of boiling consommfe (No. 160), 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. Pure^ of Chestnuts. — Boil one pound of chestnuts for ten min- utes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 99), a tablespoonful of salt, and two teaspoon- fuls 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. Crofitons for Soups. — Cut some dice-shaped pieces of bread, and STOCirs, SAUCES, FORCEMEATS, GARNISmNGS. 1 69 fry them in a pan with clarified butter; when a rich golden color, drain, and add to the soup when needed. 133^. CroAtODS for Garnishing.— Cut six rather thin slices out of an American loaf of bread; neatly pare, then cut them into heart-shaped crou- tons. 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. Crofttons Souffles. — Make some p^tfe-a-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 si^ve, 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 tea- spoonful. STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS. 135. White-Ronx. — 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-Ronx. — Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoortfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly eool off, and then use in different sauces, as mentioned. 137. WUte 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. gg). 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 170 THE TABLE. 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 Stoct, 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 Yiande. — As this meat glaze, when prop- erly made, will keep in perfect condition for any length of time, I woulc} 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. gg), or nine quarts of consomm6 (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 pre- vent 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 tablespoonf ul of salt and a tea- spoonful of pepper, and finish with a tablespoonf ul 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. 146. Batter, niaitre d'hdtel. — 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 Batter. — To one ounce of good butter, add one tea- spoonful of anchovy essence; mix well, and keep it on ice — for general use. 147. Batter k la Ravigote. — Pound together in a. mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and STOCAS, SAUCES, FORCEMEATS, GARNISHINGS. I/I one small, peeled shallot. Add half a teasponful 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 Batter. — 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 u 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. Xhe same method can be used for lobsters and shrimps. 151. Sauce Espagpnole — ^for one gallon. — Mixonepint 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 Telout^. — 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 o. 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 tablespcSonfuls of raw mirepoix (No. 138), adding two table- spoonfuls of flour. Cook, and mix well together for five minutes ; moisten with three pints of white broth (No. gg), and season with half a table- spoonful of salt. Boil for one hour; then strain through a fine sieve and use when needed. 154. Bechamel 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, 172 THE TABLE. 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 Sance. — Put one ounce of good butter in a sauce- pan on a slow'fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl. 156. Nnt-brown Butter Sance. — 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 fry- ing-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 Sance. — Pour one pint of HoUandaise 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 Sance. — Put two ounces of butter in a sauce- pan, adding two tablespoonfuls of flour while stirring ; moisten with one quart of water, and season with one tablespoonful of salt and half a tea- spoonful 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 HoUandaise. — 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 chickerr or white broth (No. gg); 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 minutfes. 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 HoUandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley. 162. Bread Sance. — 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, apd 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. Anchoyy Sance. — To three-quarters of a. pint of drawn-butter STOCKS, SAUCES, FORCEMEATS, GAKNJSfflNGS. I 73 sauce (No. 159), or HoUandaise sauce (No. 160), add one tablespoonful of anchovy essence ; beat well together and serve. 164. Horseradish Sance.— Add two tablespoonfuls of grated horse- radish to three-quarters of a pint of b6chamel 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. Sance Fercillade. — 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. Sance B^arnaise. — 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 towe4, 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. Sance Trianon. — The same as for Bfearnaise 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 Sance. — 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 Sance.— 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 consomm6 (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. Oreen Sance.— 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 174 ^^^ TABLE. bowl and stir well, adding half a cupful of sweet oil, two tablespoonfuls of vinegEtr, half a teaspoonful of pepper, and half a tablespoonful of salt. This sauce must be consistent and ol a green color. 171. Supreme Sance. — 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. gg), 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 Sance. — Put half a pint sauce velout^ (No. 152) to boil in a saucepan on the hot stove. Add half a cupful of white broth (No.'gg) 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 serv- ing twelve blanched tarragon leaves. 173. Oyster Saude. — Open eighteen medium-sized, fine Shrewsbury oysters and put them in a saucepan with one ounce of good butter, pla- cing the pan on the stove. Cook for four minutes ; remove half the liquid from the pan and add a pint of hot AUemande sauce (No. 210). Then with the spatula mix lightly together without allowing it to boil, and serve. 174. Indian Sance. — 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 veloutfe (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 juioe of half a lemon and two egg yolks. Then serve. 175. Sance Nomiande,.for Fish.— To a pint of sauce veIout6(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. no}i. 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. gg), 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 table- STOCJCS, SAUCES, FORCEMEATS, GARNISHINGS. I 75 spoonful of butter. Cook three minutes on a moderate fire. Add a wine- glassful of good cider and a gill of white broth (No. gg). 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 stufied celery knobs, strain the gravy over, arranging a small piece of cooked cauliflower on top of each, and serve very hot. 176. Sauce & la Toulouse. — To a pint of HoUandaise 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 maitre d'hdtel, li^e. — Add to half a pint of warm Hol- landaise 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 HoUandaise 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 k la Tenitienne, — Reduce for four minutes one table- spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, . one ounce of lean cooked ham cut into small dice, six parsley tfcots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl ; moisten with half a pint of sauce veloutfe (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 ^ 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 veloutfe (No. 152) and boil for five minutes. Strain, and then add the third of a tablespoonful of salt and a scant tea- spoonful 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 bfechamel 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 k I'Aurore.— To half a pint of hot, highly seasoned bfecha- mel 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 k 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. 176 THE TABLE. 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 AUemande sauce (No. 210). Toss well together, but do not allow to boil, and serve very hot. 185. Sance 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 teaspoon- ful 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. Sance 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. Sance h.la G^noise. — Strain about two tablespoonfuls of cooked mirepoix (No. 138), and moisten it with half a glassful of red wine; reduce to half%h 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. Sance 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. Sance 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 juiee of half a sound lemon, and add one teaspoonful of chopped parsley when serving. 191. Sauce Periguenx. — 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 STOCICS, SAUCES, FORCEMEATS, GARNISHINGS. I'J'J 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. Sanoe Snlmi. — 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. Sance 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. Sance Hach6e. — 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 C151), adding a tablespoonful of cooked fine herbs (No. 143). Cook again for ten minutes, and serve. 197. Sanee Cliassenr. — 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. Sance 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. Crapandine Sauce. — Place half a pint of light piquante sauce (No. 203) in a saucepan on the pre, 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 Sance. — 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 theirl 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 12 178 THE TABLE. minutes. Drain, and place tlie celery in the saucepan again with a pint of hot Allemande sauce (No. 210) ; toss well for just a little while, and serve. 201. Yinaigrette Sance.; — 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 Espagn- ole sauce (No. 151), and place the pan on the hot stove. Beat contin- ually until thoroughly heated, then add a teaspoonful of Chopped parsley. This sauce must not .be allowed to boil. 203. Sance Piqnante. — 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 Sance. — 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 iNo. 151), and cook for fifteen minutes longer ; strain through a Chinese strainer, and serve. 205. Tomato Sance. — 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 ajiuce can also be made with canned tomatoes, in which case cook them for only thirty minutes. 206. Sance 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, stir- , ring 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 STOCKS, SA UCES, FORCEMEA TS, GARNISHINGS. I 79 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 tea- spoonful 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. Tictoria ^anee. — 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 AUemande sauce (No. 210), place half a glassful of white wine and six chopped mushrooms ; let it warm thoroughly, without boil- ing, 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. Remonlade Sance. — 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 table- spoonfuls 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 juc« of half a lemon, taking care that it does not boil a second time. 211. Prussian Sance. — Add to three-quarters of a pint of hot bechamel sauce (No. 154), a teaspoonful of powdered sugar, a scant tea- spoonful of red pepper, three tablespoonfuls of grated horseradish, and two tablespoonfuls of cold cream. Let it boil for four minutes, mean- while stirring it well, and use when needed. 212. Sance Chambord. — Place one trufiie 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. Sance Montglas. — Cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue, one ounce of cooked chick- en, 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 l8o I'HE TABLE. 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. Cnisson de Poisson — Fish Broth. For One Gallon.— Fill a saucepan with three quarts of water, a good handful of salt, half a glass- ful 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. Dnxelle. — 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-leavte's, 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 if 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 3 pint, and use when needed. 218. Fnmet 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 consommfe (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. Saasa^e Forcemeat. — 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 mea.t can be added if desired. Use when needed. 221. Godiyeanx 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 pate-Sl-chou (No. 1240), omitting the eggs, and pound all together. Sea- son highly with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add four raw e.%^ yolks and two whole ones, and when well incorporated strain through a sieve, and put it on STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. l8l 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 table- spoonful of flour to make a roux (No. 1 35). Moisten with half a pint of white stock (No. 137), stirring well and constantly until the sauce hardens. Sea- son with half a tablespoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of English sauce, half a teaspoon- ful 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. Oxim 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 k la Creme. — 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 tablespoon- fuls 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 teaspoon- ful of nutmeg. Mix all together ; strain, and put it in a bowl with three tablespoonfuls of veloutfe sauce (No. 152). 227. Forcemeat CJnenelles 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 tea- spoonful 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 1 82 THE TABLE. 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 parsleyi Add the cooked onions, and mix well together ; use the forcemeat when needed in other recipes. 230. Mushroom Oarnishing. — 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 crofttons of bread (No. 133) covered with thin slices of pat6-de-foie-gras. 232. Garnishing k 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 chest- nuts, 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 tea- spoonful 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 tablespqonfuls 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 tea- spooful of pepper, and one tablespoonful of grated cheese. Boil for five minutes, and serve when needed. 235. Gamislling' K^gence. — Take one pint of hot Allemande sauce (No. 210), add to it six mushrooms cut into large pieces, two truflBes, 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 coolc 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 k la St. Nazaire. — Add three tablespoonfuls of court bouillon (No. 142) to a small glassful of white wine, also one table- spoonful of cooked fine herbs (No. 143) ; add half a pint of Allemande STOCJCS, SAUCES, FORCEMEATS, GARNISHINGS. l8^ J 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). 2S7. Garnishing & la Greeqne— 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- 339. Sheep's-head &r la Creole. — 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 weigh- ing three-pounds in six slices, lay them flat, in the stewpan, with three tablespoonfuls of mushroom liquor (if any handy), and lefcook for one hour on a very slow fire. When ready to serve, sprinkle ovef with a pinch of chopped parsley, and decorate with six pieces of heart-shaped croiiton (No. 133). (All fish a la Creole 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. BouUle-k-Baisse, h. 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 FISH. 201 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. Boss & 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 rtd 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. I,ay 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 tass 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 AUemande (No. 210), thicken well with a tablespoonful of butter till well dissolved, and throw it over the bass, serving with six heart-shaped croutons (No. 133). 343. Bass & 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 bak- ing-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 garnishiiig (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 a la Biscaenne. — Take two pounds of boneless cod, and soak it in plenty of cold water for twenty-foui- 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. 202 THE TABLE. 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 bechamel (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 cen- tre of the dish with parsley-greens, and serve. Pish Balls a 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 Codflsh-tong:nes. — 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 6nion, a bouquet (No. 254), a.nd half a sliced lemon. Let them come to a boil, then transfer them with the water and garnishihgs 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 riot 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. Pried 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 FISH. 203 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. Codflsll-tongnes ^ la poulette. — Take eighteen blanched tongues, as for No. 34S, put them in -a. saucepan on the stove, adding a pint of sauce HoUandaise (No. l6o), half a gill of their own stock, and a tea- spoonful 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 cod- fish 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 ^ I'Anglaise (No. 9S8). Seirve 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 h la B^amaise. — 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 Jittle more than a gill of good Bfearnaise sauce (No. l65) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little demi-glace sauce (No. 181) around the dish. 354. Smelts k la Tonlonse. — 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 AUemande sauce (No. 210). Thicken with a tablespoonful of but- ter sufficiently, and throw the sauce over the smelts. Neatly dress the garnishing around the dish, and serve with six heartTshaped croiitons (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 ■» fish force- meat (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, 204 ^'^-^ TABLM. and put them on a baking-dish with two tablespoo'nfuls 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 ^ I'AmMcaine. — 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 w^hen 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 mean- while. 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 oi 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 AUemdnde sauce (No. 210), shuffle briskly for one minute longer. Make a border of fresh-boiled rice all around the' hot dish ; dress the lobfeter right in the centre of the dish, and serve hot. 359. Lobster h, la Newbnrg. — 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. Poup it into a hot tureen, and serve hot. 360. Lobster k la Bordelaise. — Add to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceed- ingly 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 FISH. 205 half a pint of veloutfe (No. 152). Stew well together for five minutes, then serve. 361. Lobster en Bi-ochette au Petit Sale. — 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 pep- per, 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 care- fully once in a while. Remove them from the broiler, dress them on a hot dish, pour a gill of maitre d'h6tel- butter (No. 145) over, decorate with six slices of broiled bacon (No. 754), and serve very hot. 362. Lobster en Cherreuse. — To two finely chopped shallots in a stew- pan 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 velout6 (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 bechamel (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 k la Bavigote. — 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 CNo. 147), and mix vrell 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 maitre d'h6tel (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 2o6 THE TABLE. 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, smooth- ing 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. 868. 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 crack- ers, 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 ha.lf 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 maitre d'hotel butter (No. 145), and serve. This makes a delicious dish, but must be Served very hot. 370. Hard-shelled Crabs k la Diable. — Fill six thoroughly cleaned crab-shells with some crabforcemeat (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 thetn on a baking-pan, a:nd bake a little brown for six minutes. Serve on ahot dish with a folded napkin decorated with parpley-greens. 371. Crabs k 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 dec- orated with parsley-greens. 372. Crabs Si la St. Lanrent. — Reduce half a pint of good veloutfi (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. 378. Crabs k PAnglaise. — Pick twelve boiled, hard-shelled crabs in as large pieces as possible; mix them in a salad-b'owl with half a cupful of FISH. 207 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 table- spoonfuls 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 il la Ponlette. — Take one and a half pints of oyster- crabs, and proceed the same as for oysters ^ la poulette (No. 383). 375. Fried Oyster-crabs. — Wash well, and dry one and a half pints of oyster-crabs, dip them in fiour, 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 tl\e same as stuffed crabs (No. 370). 377. Clams ^ la Marinl^re. — 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 a la Marini^re. — 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 k la Poulette. — Steam in a stewpan thirty-six mussels for ten minutes, and proceed the same as oysters i la poulette (No. 383), leaving a mussel in each half shell. 380. Ried Oysters.— Procure twenty-four large freshly opened oys- ters, 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 k 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 maltre d'h6tel sauce on top (No. 177). 383. Oysters k la Poulette. — Put thirty-six freshly opened oysters in 2o8 THE table: 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 HoUandaise sauce (No. i6o), 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 a la Fompadonr. — Proceed the same as for No. 383, suppressing the parsley, and adding two chopped truffles. 385. Oysters en Brochette an Petit Sal6. — 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 pieqe of the bacon — besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes pn each side. Serve with half a gill of mattre d'hotel sauce (No. 177) poured over, and a bunch of parsley-leaves spread on both sides of the dish. 386. Oysters \ la Mali. — Chop an onion very fine; place it in a stew- pan 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. Flat- ten 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 Fatties. — 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 bfechamel sauce (No. 154), and a very little grated nutmeg; simmer for two minutes, but do not let boil. Take six hot patties (No. ^6), 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 h, 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, FISH. 209 389. Soft Clams ii la George Menill.— 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 ClaillS k la Newblirgr. — 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. Canape 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 min- utes; 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 awhile. Transfer it into a vessel, and let cool for fifteen minutes. Place a tablespopnful of good butter in a sautoire on a hot stove, mix in well together one table- spoonful 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 14 2IO THE TABLE. brisk oven for five minutes. Then take out from the oven, and send to the table in the same dish. 892. Scallops Brestoise. — Blanch in one ounce of butter for ten min- utes, 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 table- spoonful of flour, stirring carefully, and moisten with ha4f a pint of the scallop liquor; if none, white broth (No. gg) 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 min- utes, 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; ibrown them nicely in the oven for five minutes, and serve on a hot dish with a folded napkin garnished with parsley-leaves. 893. Edible Snails k la Bourgnignoime. — 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 stew- pan, 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 mix- ture, 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 SnaUs ik I'ltalienne. — 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 o| salt, cook for a few minutes, and serve. 895. Edible Snails k la Pl'oveneale. — Prepare the snails as for No. 393! fi'y ^ 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. Ten-apui k la Baltimore. — Prepare two medium-sized terrapins as for No. 60, make half a pint of mirepoix (No. 138), add to it a table- spoonful 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. FISH. 2 I I 397. Terrapin & la Maryland. — Carefully cut up two terrapins as described in No. 60; place them in a saucepan witli 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 Si la Newburg is prepared exactly the same as above (No. 397), only substituting two raw egg yolks for th6 three boiled egg yolks, and adding two sound, sliced truffles while heating. 398. BrcUed Frogs. — Selecteighteengood-sized, fine, fresh frogs pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoon- fuls 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 maitre d'hotel butter (No. 145) over, and send to the table immediately. 399 Frogs ^ la Ponlette. — Procure eighteen pieces of medium-sized, fine, fresh frogs; pare oft 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 tea- spoonfuls 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. Flied 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 k I'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 maitre d'h6tel butter (No. 145) over; 212 THE TABLE. 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 maltre d'hotel 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, tea- spoonful. E^GGS . 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, care- fully 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 de- scribed 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 Asparagns-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 Tmffles. — 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 EGGS. 2 I 3 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 smolced beef. Scramble twelve eggs as for No. 405, mixing with the above prepared beef. Any kind of gar- nishing 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. gg), adding a pinch of salt and half a. pinch of pepper. Let coolc 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 anpther ounce of butter, then scramble with a spatula all together for four minutes, and serve with heart-shaped bread croutons (No. 133) around the dish. 410. Eggs il la liTingstone. — Cover"six pieces of cut toast with pat6- 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 k la Bonrgnignoime. — Place in a saucepan one tablespoon- ful of meat-glaze with one pint of broth (No. gg), or consomm6 (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 an 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 214 "^^^ TABLE. 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. iigo) 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 k la Bechamel. — Pour one pint of bfechamel (No. 154) into a saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in halves, add them to the hot bfechamel ; 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 croutons (No. 133). 417. Eggs k la Panvre 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 «ggs 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 an Gratin. — Knead well together in a bowl, one table- spoonful of bread-crumbs two ounces of butter, three chopp'fed anchovies, a pinch of parsley, a pinch of chervil, one chopped shallot, three rav/ 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 & la Tripe. — Fry two medium-sized, sound, sliced onions in a frying-pan with two ounces of butter, but do not tirown 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 EGGS. 215 thoroughly for two minutes without letting it boil again ; pour on a hot dish and serve. 420. Eggs k la TanderbUt. — 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 VaiJderbilt garnishing as for the omelet (No. 471), and serve immediately. 421. Eggs h la Yalencienne. — 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 table- spoonfuls 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 spat- ula. Leave the pan on the corner of the stove to keep warm) while put- ting 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 h. la PrOTen^ale. — Pour twp 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, put- ting 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. 428. 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 alight 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 h. 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 afcove sauce over all, then send them to the table at once. 2l6 THE TABLE. 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 quar- ter 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 bechamel 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. gg), 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 min- utes). Add a gill of hot bfechamel 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 bechamel sauce (No. 154); let come to a boil. Prepare twelve heart-shaped croft- tons (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 crofttons 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 crouton. Gently pour the above pre- pared 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; mean- while adding half a cupful of sweet cream. Then make an omelet, as for EGGS. 1 1 7 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 frith 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 an 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. Egg^ Si 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 Ifelf 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 ^ la Faysanne. — 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 k la E^gence. — 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, 2 1 8. TIfE TABLE. 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 tarra- gon-vinegar. Remove from the oven, place the dish on another, and serve. 435. Eggs Trith 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 pep- per, and a saltspoonful of grated nutmejg, 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 croiitons (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. Dr^s, 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 kla 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 Pferigueux sauce (No. 191) thrown over. 1 i 438. Eggs k la Beine. — 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 k la Tnrqiie.— 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 glass- ful 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 & rimp^ratrlce. — Cook twelve eggs exactly as in No. 437, arranging six small slices of p^tS-de-foie-gras, one on top of each' egg, and serving very hot. EGGS. 219 441. Egg^g il la Suisse. — Fry twelve eggs as for No. 437; after cook- ing 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 k la CMpolata. — 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 5i I'Alsacieime. — 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 iire for about eight minutes, then pour in about six to eight drops of vinegar, a. pinch of salt, and a little pftpper to season. Garnish both ends of the dish with this, then serve. 444. Eggs h I'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 b6chamel (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 k la Polonaise. — Cut twelve hard-boiled eggs in halves, separate the whites from the yolks, and pound the latter in a mortar, add- ing 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 tablespoonf ul 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 k la Sance 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 h la Bennett. — Cut twelve hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl with two ounces of goo^ but- ter, 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 220 TITE TABLE. oven for three minutes on a buttered dish, and serve with half a pint of hot Madeira sauce (No. 185) thrown over. 448. E^S k la Ujide. — 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 tiranches 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 min- utes, 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 tea- spoonful 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. !pggS k la Dncheese. — 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 teaspoon- . ful 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 hutter; 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 JSGGS. 2 2 I white pepper. Thoroughly heat in a small frying-pan half a tei-spoonful 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. 461. 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. 2lo); 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. Crawflsh 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 bfechamel (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 fryinjg-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 i^ la Proven9ale. — Peel a medium-sized, sound 222 THE TABLE. onion, then chop it fine ; place it in a. sautoir? 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 toma- toes 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). 4-58. AsparagnS-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, add- ing 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 Cepes. — Fry six cfepes, 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 cfepes, 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 fry- ing-pan, and throw over twelve well beaten eggs ; with this make an ome- let 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. Cliicken Liver Omelet. — The same as for the ab,ove (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 pinth 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 EGGS, 223 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 mush- rooms, 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 ome- let as in No. 450, fold the opposite end up, place the two remaining sar- dines 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 R^gence. — 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 Rfigence garnishing (No. 434), fold the other side up; turn on a hot dish, pour the sauce around, and serve hot. 471. Omelet ^ la Tanderbilt. — 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. Brfeak 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^epoon 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 h, I'Espagnole.— Put in a stewpan on the stove one finely shred onion, one ounce of butter, a chopped green pepper, six 2 24 ^-^-^ TABLE. 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 veloutfe sauce (No. 152) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 145) 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 Souffl^e, 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 BEEF. 225 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 an Klrsch, 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 C^lestine. — Pulverize six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly (No. 1327) and one spoon- ful 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 tablespoonf ul. 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. BKKF. 478. Braised Beef ^ la Morlaisieime. — Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, season- ed 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), theii 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 il la Mode. — Lard and prepare a piece of beef weighing three pounds as for the above (No. 478). L.et 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 jvell, and moisten with one quart of broth (No. 99), mingling 15 226 THE TABLE. it carefully while the sauce is boiling. Replace the beef in the sauce- pan 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. AH braised beef to be prepared exactly the same, only adding different gamishings. 480. Braised Beef ^ la PrOTidence. — 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 k I'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 h, 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 Danbe. — 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), alsp one cut-up turnip. Put all these ingredients in the saucepan with the beef, three- quarters of an hour before serving. 484. Braised Beef alaBlgUOn. — ^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, Bnsslan Sance. — Cook a piece of braised beef as for No. 479, and serve it with a little oithe gravy on the dish, and half a pint of Russian sauce (No. 211) separate. 486. Smoked Beef k la CrSme. — 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 bfechamel (No. 154), and serve as soon as it boils. (Do not salt it). BEEF. 227 487. BeeMeak Pie il I'AngloiSO. — Slice two pounds of lean beef in half- inch-square slices, add two sliced onions, and stew together in a sauce- pan with one ounce of butter for ten minutes, stir in two tablespoonfuls of Sour, 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 min- utes in the oven ; then serve. 488. Beefsteak Ke k I'Am^ricaine. — Proceed the same as for No. 487, but using in place of the eggs one pint of potatoes cut with a vege- table-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 w'th boiled spinach k I'Anglaise (No. 940). 490. Corned Beef with Eale-spronts. — 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 Entrecote si la Bordelaise. — Procure two sirloin steaks of one pound each ; season them with one pinch of salt and half a pinch of pepper. Baste dn both sides with half a tablespoonful of oil, and put them on a broiler over a bright charcoal fire ; broil them for six min- utes 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 dif- ferent sauces or garnishings). 492. Sirloin Steak k la B^arnaise. — Prepare and broil two sirloin steaks as for No. 491, and when cooked, pour over half a pint of Bfearnaise sauce (No. 166), and serve. 493. Sirloin Steak Si la Moelle. — 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 k la Dnchesse.— 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, 228 THE TABLE. leave it at the oven door ; add half a pint of white broth (No. gg) or con- somm6 (No. lOo) 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 it la Parisienne. — Broil two sirloin steaks as for No. 4gi , and serve surrounded with one pint of cooked Parisian potatoes (No. g85), and half a gill of maltre d'hotel butter (No. 145). 496. Sirloin Steaks anx Cepes.— Lay two broiled sirloin steaks, as for No. 4gi, on a hot dish ; cut six medium-sized cSpes 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. 4gi), 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 Fi(](ii^ ilia Bordelaise. — Proceed the same as for No. 4gi, adding a pint of Bordelaise sauce (No. 186) separately. 499. Sirloin Fiqi]6) Marrow sauce. — The same as for No. 491, only serving with a pint of hot marrow garnishing (No. 244) separately. 500. Minced Beef k la Froren^ale. — 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. gg). Stir well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mush- rooms ; 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 croutons (No. 133) around the dish, and serve. 501. Minced Beef hia Portngaise. — 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 k 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 tea- spoonful of chopped parsley strewn over. 503. Broiled Tenderloin of Beef. — Procure two and a half pounds of BEEF. 229 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 Jl la Charon. — Broil three tenderloin steaks, as for No. 503 ; lay them on a dish on the top of a gill of hot Bfeamaise sauce (No. l66), place on each steak one hot artichoke-bottom filled with hot Mac6doine (No. 1032), pour just a little meat-glaze (No. 141) over, and serve. 505. Tenderloin k la NlTernaise. — Broil three tenderloin steaks, as for No. 503; put them on a hot dish, with half a pint 6i garnishing of mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, and serve. 506. Tenderloin h, 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 % la Florentin (No. 903), and serve. 507. Tenderloin k la Trianon. — Broil three fillets, as for No. 503; pour half a pint of Bfearnaise 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 aax Oourmets. — 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. Mi^ons Filets & la Pompadonr. — After procuring two and a half pounds of fine, tender iillet 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 B6arnaise 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-crofitons, lightly fried in butter, over the B6ar- naise sauce; dress the six fillets, one on top of each crouton; arrange then six warm artichoke-bottoms right in the centre of the fillets. Fill up the artichokes with a tablespoonful of hot Jardiniere (No. 1033). Evenly divide the remaining quarter of a pint of hot Bfearnaise sauce over the Jardiniere. Cut into six even slices one good-sized, sound truffle; place one slice on the top of each, right in the centre of the Bfearnaise sauce, and send to the table as hot as possible. 230 THE TABLE. 510. Mignons Filets h. la Moelle. — Prepare and fry six small fillets as lor 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. 611. Mignous Filets, Marinated, Bnssian Kance. — 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 ■miftutes on each side, and serve with one pint of Russian sauce (No. 211) on the dish, and the fillets on top. 512. Mignons Filets k la Bernardi.— Prepare six small fillets, as slirected 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 croustades (No. 264), garnished with Macfidoine (No. 1032), and six large ^ame quenelles (No. 228). 513. Mignons Filets h. la Boh^mienne. — 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 croustades (No. 264), fill them wiLh a cooked macaroni h. la crSme|(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 k la Farisienne. — 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 croutons on the hot dish; dress the fillets over them, and pour the sauce around, but not over them; then serve. 515. Mignons Filets aux Fommes-de-terre Farisiennes. — When cooked the same as the above, for three minutes, pour over the fillets placed on a dish half a gill of good maitre d'hdtel butter (No. 145) thickened with some meat-glaze (No. 141), and garnish with half a pint of Parisian potatoes (No. 986.) ' 516. Tenderloin Piqn6 & la DucIieSSe. — Procure four pounds of ten- derloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with son^ 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 miii- uteS, 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 Fiqii^ k 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. BEEF. 231 185). Let boil for one minute, then pour it into a sauce-bowl and serve separate. 618. Roast four pounds oX tenderloin as for No. 516, slice half a pint of cSpes, 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 & 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 thr^e-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 Piqu6 il la Serigne. — 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 bouch6es filled with spinach (No. 588). 521. Tenderloin Plqn6 \l I'Egyptienne. — Roast a piece of tender- loin 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 coqked gumbos (No. 1030), then serve. 522. Tenderloin Piqn^ k la Biehelien. — Exactly the same as for No. 519, only adding one pint of hot Richelieu sauce under the fillet (No. 539), and serve. 523. Tenderloin Piqn^ It 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 Mac6doine (No. 1032), three bouchees 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 maltre d'hfitel 232 THE TABLE. butter (No. 145) over, and serve with a little watercress around the dish. 625. Donble Porterhouse Steak. — Have a fine porterhouse steak of three pounds, and proceed as for No. 524. Broil on a rather slow char- coal fire, if possible, ten minutes on each side, then serve as for the abc^e. 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 Salis- bury 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 table- spoonfuls 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. 2il) or any other desired. 627. Boast Beef. — In order to have a fine piece of beef cooked to per- fection, 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 oft 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 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. Calfs Head k 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 kla Poulette.— The same as for No. 637, pouring half MUTTON— LAMB. 247 a pint of hot poulette sauce (No. 598) over it, and sprinkling it with half a tablespoonful of parsley. (540. Calf's Head 'ik 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 Tortlie. — 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 crofitons (No. 133), a little fried parsley, and senu 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 k la Proyen^aJe.— 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 men- ,tioned, after the garnishing has been prepared. Garnishing k la ProTCngale. — Peel two small, sound, white onions, mince them very fine, place them in a pan with boiling water for five min- utes 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 bfechamel 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 veloutfe (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 248 THE TABLE. 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 pur6e of white beans (No. 92), mingled with two tablespoonfuls of good, hot meat-glaze (No., 141). 645. Mutton Chops k I'AMcaine. — Broil six mutton chops as for No. 644, and serve with three stuffed egg-plants for garnishing (No.' gog), and twelve sliced okras in clusters, in place of the other garnishing. 646. Mutton Chops k hi 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 pota- toes (No. 993) around the dish. 648. Leg of Mutton k la Fortugaise. — 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 k la Cond6. — 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 garnish- ing, 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 HoUandaise sauce (No. 160) into a saucepan with a light handful of capers, and heating thoroughly for five minutes without- boiling. 652. Mutton Hash k 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- MUTTON— LAMB. 249 up, raw tomatoes, a tablespoonfil 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 il la Poillette.— The same as directed for calf's feet (No. 598), adding half a pint of hot poulette sauce (No. 595). 655. Mutton Stew, Fermiferc.— Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of but- ter, 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 pep- per, 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 St«w, Solferino.— Proceed as directed for No. 655, adding half a pint of carrots and a like quantity of turnips, both cut with a vege- table-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 Ji 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, Poi'tug'aise. — 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 250 THE TABLE. 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 Sal6— 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 maitre d'hotel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.) 662. Mutton Kidneys Sautes, Madeira Sauce. — Pare well twelve mut- ton 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 Santas k I'ltalienne. — 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 truflSes are preferred, add three medium-sized, minced truffles. 664. Saddle of Mutton, Eoasted, Plain. — Pare and trim a fine saddle of mutton, wefghing 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. igo) 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 cur- rant 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 il la Sevigll6— Exactly the same as for No. 664, only serving with six bouchefes h. la Sevign6 (No. 588). 670. Saddle of Mutton Si la Duchesse. — Proceed as for No. 664, serving with six potatoes Duchesse (No. 1006). MUTTON— LA MB. 251 671. Saddle of Mutton witll Potatoes. — Served exactly the same as for No. 664, only adding one pint of potatoes chateau (No. 1009). 672. Lamb Fries & laDiable. — Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a table- spoonful of satt,^ 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 ^ la Diable (No. 198), separately. Lamb chops can be prepared the same way. Lamb fries, as above. pre- pared, should be immediately served as soon as coolsed. 673. Lamb Fries, Tomato Sance. — 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 h la Dumas. — Take a raw leg of lamb weigh- ing about three pounds; remove the bone and pare oft 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 teaspoon- ful 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 tea- spoonful 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 servjng-dish, and place the brochettes over, arranging them nicely. 675. Ballotin of Lamb with Peaa. — 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. Ciirry of Lamb, with Asparagus-tops.— Have three pounds of shoulder of Iamb 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; 252 THE TABLE. season with two tablespoonfuls of salt, one teaspoonful of pepper, six small onions, and a bouqiiet (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 hotj boiled rice all around the dish. 677. Curry of Lamb &, I'Indienne — Proceed escactly 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 oh top and serve. ' 678. Curry of Lamb k la Creole. — 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 k 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 ^ix crous- tades (No. 264), and fill them witli kidneys sautfes au Mad^re (No. 662). 681. Lamb Chops h. la Signora. — Pare six fine lamb chops, apd 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 ^ 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, Ulaison 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 pate- de-foie-gras, and a gill of hot Madeira wine sauce (No. 185). Arrange a curled paper on the ehd of each chop. 684. Lamb Chops k la Clichy. — Pare nicely and flatten six Iamb chops; MUTTON— LAMB. 253 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 miuutes 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 k la 9bunteuon. — 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 veloutfe (No. 152) on the dish, and the chops laid over it. 686. Lamb Chops ^ la Yilleroi. — 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 k la Mass^na. — 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 pat6- 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 pat6-de-foie-gras, and lay it on the cooked side of the chops. Garnish all around with chicken forcemeat 4 la creme (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 k I'Anglaise. — Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two table- spoonfuls 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 ialf 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. 254 THE TABLE. 689i Epigrammes of Lamb, Mac^doine.— 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 co6ked exactly the same, and serve with half a pint of hot Macfedoirie (No. 1032) or any dther garnishing that may be required, arranging the breasts and chops over the garnishing. 690. Epigrammes of Lamb k la CMcorte. — Proceed exactly the same as for No. 689, only adding, half a pint of hot chicory witli a little gravy (No. 934), instead of the other garnishing, and serve the same. 691. Epigrammes of Lamb k la Louisiann^ise. — 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 k la Sonbise. — 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. Slioulder of Lamb k I'Africaine.— Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pep- per, 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, Pnr^e 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 Staffed Tomatoes.— The same as for No. 693, placing six stuffed tomatoes (No. 1023) around the dish before serving. 696. Shoulder of Lamb, Jardiniere. — Proceed as directed in No. 693, only serving with one pint of hot Jardinifere (No. 1033). 697. Shoulder of Lamb, Stuffed k la Mac^doine.— 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 Macfedoine (No. 1032). 698. Shoulder of Lamb k la Bouennaise. — 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 tea- spoonful of powdered sugar on top. Place it in the oven, and leave it in until they become thoroughly brown, tossing the pan frequently to pre- vent burning. Pour the gravy from the meat over the turnips, dish up the shoulder, arrange the turnips around and serve. MUTTON— LA MB. 255 699. Shoulder of Lamb il la Flaniande.— 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 iii 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 Ragont of Lamb & 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, Jardiniere. — 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 pep- per, 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 Jardinifere 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 k la Francaise.— 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 sub. stituting for the garnishing one pint of green peas half an hour before the stew is ready or, if canned peas, five minutes before serving. 256 THE TABJLE. 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 k 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 serv- ing, all around the dish. 711. Stewed Lamb k la Creole. — 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 Sance.- Split open twelve kidneys, skin them well, and place 011 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 (it none on hand, use wooden ones), run each skewer through Ihe 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 maitre d'hStel butter (No. 145); 714. Stewed Kidneys with Cepes.^-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 teaspoon- ful of pepper. Brown well ; then add half a pint of Espagnole sauce (No. 151), also four cSpes cut into pieces. Warm without boiling, add the juice of half a lemon, an4 a teaspoonful of chopped parsley, and serve. All stewed kidneys are prepared the same way, with any other garnish- ing required. 715. Lamb's Kidneys &. 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 maltre d'h6tel butter (No. 145) poured over the kidneys. 716. Lamb Steak with Pur6e of Peas. — Cut and saw off six small steaks from a tender Teg of lamb ; pare and trim them nicely, flatten, and PORK. 257 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 purfee of peas (No. 49) ; arrange the steaks over, and serve. The steaks can be served with any other garnishing required. 717. Lamb Steak, Sauce Piqnamte.— The same as for No. 716, serv- ing for garnishing half a pint of hot piquante sauce (No. 203). 718. Lamb Steak il rAm^ricaine. — 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 Fotatnes. — 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. Snckling Pig, Apple Sance. — 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 Amer- ican 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 aboard 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 17 258 THE TABLE. ornament artistically the large end bone with a pretty paper ruffle, then serve it with any kind of sauce required for garnishing. 722. Cold BoUed Ham, for family use. — Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving. 723. Boast 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. Boast Ham, ■with Com % la Cr6me. — The same as for No. 723, serving with it one pint of hot corn ^ la crSme (No. 963). 725. Boast 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 twolean, 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 k 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 ateaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it. 728. Pig's Feet, Sauce Bobert.— 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 maitre d'h6tel 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 ^ 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 min- utes, then serve with a little chopped parsley sprinkled over. 732. Stuffed Pig's Feet k la P^rlgnenx. — 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 crSpinette 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 PORK. 259 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 trufiBes. Cover the cr6pinettes 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 Pferigueux sauce (No. igi) on the dish, and the pig's feet on top. 783. Stuffed PJg's Feet, Madeira Sance.— 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 Hg'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 glass- ful 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 k I'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 k I'ltalienne. — The same as for No. 735, adding six minced mushrooms to the sauce five minutes before serving. 738. Sausages k la Bourgnignonne. — 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 purfee of red beans (No. 951); and arrange the sausages on top, then serve. 739. Sausages, with Cabbage. — Procure a medium-sized white cab- bage ; remove all the green leaves, and cut it into four square parts, sup- pressing 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. 26o I THE TABLE. 740. Sausages an 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 witl^ half a gill of demi-glace (No. 185) thrown over. 741. Pork Tenderloin, — Procure three goo^-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 sur- face 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 add- ed to the tenderloins. 742. Pork AndouUIettes. — Procure one and a half pounds of andouil- lettes; 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 plac- ing thereon a pint of mashed potatoes, or a pint of hot purge 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 maltre d'h6tel butter (No. 145), well spread over the chops. 745. Pork Chops, Piquante Sance. — 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 & la Diable.— The same as for No. 743, but serving with half a pint of sauce 4 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 k la Pur^e de Pois.— The same as for No. 743, pour- ing half a pint of hot purte of peas on the dish, and placing the chops over. PORK. 261 750. Pork Chops with Puree of Potatoes. — Exactly the same as for No. 743, serving with a pint of purfee 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. 762. 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, select- ing it as lean as possible. With <± sharp knife, begin cutting it care- fully 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 min- utes 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 262 THE TABLE. always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detach- ing them from the skin, also cut them crossijrise, 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 hang- ing 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 ofa pinch of nutmeg represents ijgrains, or half a teaspoonful. POULTRY. 755. Chicken Boasted, 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 mth 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 m^tre d'h6tel butter on top (No. 145), and decorate with six thin slices of broiled bacon (No. 754); then serve. 757. Cllicken 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 tablespoon- fuls 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; POULTRY. 263 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 "k la Heine.— 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 4 la Reine (No. 623) separately. 759. Chicken Croqnettes it, la P^rignenx.— The same as for No. 758, serving with half a pint of hot P6rigueux sauce (No. 191) separately. 760. Chicken Croqnettes & I'Ecarlate.— Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately. 761. Chicken Croqnettes ^ la P^rigourdin.— 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 crSquettes 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. Croostade of Chicken ^ 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. Cronstade of Chicken Livers, au Mad6re.— Prepare six crou- stades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767). 764. Cromesqnis of Chicken h. la Richelieu.— Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with £SS£/?TS. of dried currants, as for No. 1080, and one ounce of finely chopped can- died citron. Butter and sugar well six small pudding-molds, each capable of con- taining 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 leav- ing 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 sepa- rately, 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 Pndding k la Porflrio Diaz. — Prepare six small puddings exactly the same as for No. 1134, only substituting sauce k la Diaz (No. 1 136) for the maraschino sauce. 1136. Sauce a 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 cit- ron; mix it with four ounces of dried currants, prepared as for No. 1080, four ounces of melted butter, foi^ir ounces of melted and strained beef- marrow, and a saltspoonful of salt. With the hand stir thoroughly for iwo 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 prepara- THE TABLE. tion, 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 madfere (No. 1138). 1138. Sabayon Sance au Mad^re. — 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 & la Delmonico. — Line theinsides 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 ona baking-pan. Put it into a moderate oven for ten minutes; then remove, iCOol off, and unmold; lay them ona table, and pour over each pudding a teaspooniul of rum, and with a light pastry-brush glaze the surface with glace a I'eau (No. 1197). Dress them on a dessert - dish, and serve. 1140. Sago Pnddin^. — Boil in a saucepan v 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 fpr 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 pud- ding-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 prop- erly. Then turn them on a hot dessert-dish, serving them with a sauce k la creme (No. 1133). 1141. Tapioca Pndding. — The same as for the above, using tapioca. 1142. Vermicelli Fudding. — The same, using vermicelli. 1143. Bice 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 eggg to a firm froth, and add them to the preparation in the saucepan, mixing all well together for two minutes. DESSEHTS. 331 Butter and sugar well six small pudding-molds as for No. 11 34, 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 k la creme (No. 1133) poured over. 1117. Cocoannt Pndding. — 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 k la creme (No. 1133), flavored with half a gill of brandy. 1148. Pineapple Pudding h la Bichelien.— 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 pine- apple, 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. Sance an 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 imme- diately 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 pud- ding. 1150. Peach Padding k 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 Pndding k la Richelieu.— The same as for the pine- apple pudding (No. 1148), but using twelve sound, peeled, and finely 532 THE TABLE. sliced apricots instead of the pineapples, and then serve the pudding and sauce exactly the same. 1152. Apple Podding k I'HelT^tienne.— Prepare a pudding- paste exactly the same as for pinapple 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. X153) in a sauce-bowl. 1153. Sauce Chanfansen. — Put half a pint of cold water in a sauce- pan, with three ounces of powdered sugar, six cloves, a bay-leaf, and a piece of cinnamon about an itoch 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 a la crSme. (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 DESSEJirS. n n 'f JJJ 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 Sance. — 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 Padding, 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, squeezmg 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. 11 54). 115S. Orange Padding. — Proceed and prepare the same as for lemon pudding (No. 11 57), 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 teaspoonf ul 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 Si la U. S. Grant. — Cut into small pieces six biscuits 4 la cuillfere (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. Sance 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 immedi- ately 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. 334 "^^^ TABLE. 1161.. Frnit Pudding, Rum Sauce. — Butter well a pudding- mold four iilches 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 apri- cots ; 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 teaspoon- ful 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 agill 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 salt- spoonful of salt, and two whole eggs. Moisten the whole with a. gill of cold, milk, add a saltspoonf ul 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 min- utes. 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 k la Sadi-Camot. — Butter and sugar a pud- ding-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 DESSEJiTS. 335 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 ^ la cuillfere (No. 1231), or sjices of sponge calce, 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 inta 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 fanci- ful designs of red-currant jelly (No. 1326); serve it hot with a sauce-bowl- ful of the following sauce (No. 1165). 1163. Sance & la Sadi-Camot. — 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 ChS,teau-Lagrange wine, and a tea- spoonful 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 comer 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 hnely minced pistache; add them to the other ingredients, and finally stir in slowly a tablespoon- ful of red cura9oa; mix well together for one minute, then pour into the sauce-bowl, and serve. 1166. Caramel Pudduig'. — 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, strafn this through a sieve into another vessel. Butter and sugar well six small molds as for maras- chino 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 New- town 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. Glaie them well with melted butter, using a hair brush for the 336 THE TABLE. purpose, and sprinkle powdered sugar lightly over. Let each slice over- lap 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 nlarmalade with two tablespoonfuls of maraschino and one of water. Mix well, pour it over the charlotte, and serve very hot. 116$. 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 IMce. — Core and peel neatly six sound, fine New- town apples. Put into a saucepa^i 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 min- utes. 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 minutesi 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. Eiz an 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, D ESSEX TS. 337 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 min- utes. Pour into a hot china or glass bowl, and send to the table. 1171. Biz an Lait d'Amandes kl'Airolo. — Proceed and prepare the rice exactly as for the above (No. ii"o), but after removing it from the stove add imttiediately 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. Biz anx Pommes h. la Bonne Femme. — Put a pint of milk m 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 miniltes. 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» Biz aa Pommes il 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 4 la creme (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 Biz. — 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 pur- pose. Peel, core, and cut into quarters six fine, sound, Newtown pip- pin apples. Put them into a saucepan with three ounces of pow- dered 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. 22 338 THE TABLE. 1175. Iced Timbale au Biz, — 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 Eiz Meringn^e. — On a floured board roll half a pound of f euilletage 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. i) 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. 11^2). 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 marma- lade (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 meringue (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. DESSEJirs. 339 1177. Rice with Milk. — Cleanse well a quarter of a pound of fine Ital- ian rice. Place it in a saucepan with halt 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. 117S. Bice \k. la Tnrqne. — ^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 cur- rants (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 min- utes. Remove, sprinkle with a little sugar, pass a hot shovel or salaman- der over the top; glaze it well, and serve it once. 1179. Bice & I'lndienne. ^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. Bice k la Fran^aise, — Wash well, and blanch in boiling water for ten minutes, one-quarter of a pound of Italian rice. Boil in a sauce- pan with an ounce of butter, adding three tablespoonfuls of powdered sugar, a pint of milk, two bitter almond macaroons (No. I20g), half a tea- spoonful 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 k la Turque (No, 11 78), and serve with a sauce thickened with a gill of Alicante or Val-de-peras wine, or sherry, kirsch, or rum, 1181. Bice k la Cond^.— 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 orte 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. IfoniUes, 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 340 THE TABLE. 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 mixwell with the spatulafor 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 saltspoon- ful 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 DESSERTS. 341 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 h la Gelee. — Make the batter exactly the same as for No. 1186. When qooked, arrange the pancakes neatly upon a nap kin, and spread over each one about a teaspoonful of currant jelly. Poll them up nicely, and dress on a hot dessert-dish, sprinkling a. little pow dered 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 differ- ent jellies. 1188. German Pancakes. — Prepare a batter as for French pancakes (No. 1186) ; butter an iron pan, one foot in diameter an^ 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 min- utes. 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. 1186. 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. 11 88). 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-quar- ters 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 saltspoon- ful 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 542 THE TABLE. 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 Souffles & la Tanille.— 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 godd 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. Found 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, mix- ing 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 Eclairs (No. 1245). Lay the cake on a dessert-dish with a fancy white pape^. 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 ea^ch 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 Ugar and one pound of well-washed butter. Grate in the rind of two DESSEHTS. 343 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 min- ute 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 sur- face 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 pow- dered 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 continu- ally. Take it from the fire, and beat it well until thoroughly cold. Re- move 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. But- ter 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 Eclairs (No. 1245). Deco- rate 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, mth Sugar.— tPut in a vessel three ounces of powdered sugar, one pound of flour, three raw eggs, three ounces of melted butter; mix all welJ 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 344 ^^-^ TABLE. 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 rninutes, 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 fiour. Add three ounces of melted butter and half a gill of curajoa (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 rtiinute? without ceasing. Cover with a cloth, and set in a warm closet to raise double, wjiich will take about half an hour. Butter a crown-shaped mold holding about three pints. When ready, take two ounces of peeled almonds fNo. 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 lard- ing-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 glaize it with a firm glace % I'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 curajoa, 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 dd 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. Re- move 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 cherrifcs 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. DESSERTS. 345 1199. SaTarin Cake k I'Anglalse.— Prepare a savarin cake as for No. 1 197; 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 origfinal form. Have a dessert-dish with a folded napkin ; dress the cake on top, and serve with a sauce-bowl of crfeme ^ l'Anglaise(No. 1200) separately. 1300. Creme tt I'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 1 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 creme 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. Mi.x thoroughly with the hand, all except the flour, for three minutes, men incorporate the flour gradually, and beat it sharply with the hands for three minutes. Add one egg, beat oiie minute; add another, and beat one min- ute 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 min- utes. 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 lor one hour more ; test it by thrusting in a larding-needle, and if no dough adheres to this the brioche 346 THE TABLE. 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. i 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 rgst 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 wariti 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 k la Cond^. — Have a ■brioche co^ied-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 maripalade (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. 1201. Brioches FInttes. — 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 ; refcove, 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 moder- ate oven, and bake for forty minutes, until of a good golden color. Serve either hot or cold. 1206. Glace Boyale for Allnmettes. — 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 iust one drop, and no more, of lemon DESSESTS. 347 juice; beat again for five minutes, until ttiicliened ; it will then be ready for use. 1207. How to Peel and Found Abnonds.— Put the almonds into boil- ing 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 Glac^. — 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. 1307. 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. 548 THE TABLE. 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 lire for ten min- utes, 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 pow- dered sugar, half a pint of water, and half a teaspoonful of ground cinna- mon. 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. Honors k la Rose Delmonico. — Peel neatly two medium- sized, sound, red oranges. Separate the sections carefully to avoid tear- ing 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 k 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 bakhig- sheet ten inches wide, and proceed to prepare a pate-^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 bor- der, two tablespoonfuls of apple sauce (No. 1328); then put it in a mod- erate oven to bake for twenty-five minutes. Remove, and put to cool for DESSERTS. 349 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 sugai*. 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 oth^r. 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. Honor6 bottom in the baking- sheet, and proceed to arrange it as follows : with the cooked sugar stand- ing 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 p&te-4-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. Honorfe over carefully, then take the fi-oth 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 maca- roons (No. 1210). Mix well together for two minutes longer, and fill the empty space of the St. Honorfe 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 k la Fraii<;al8e. — 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 78 THE TABLE. 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 goodrsized apri- cots, or fifteen if they be smajl; 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. Pro- ceed exactly the same as for stewed peaches (No. 1334), only replacing the kirsch by a gill of red cura9oa, 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. 133S. 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 mash- ing the fruit. Remove from the fire, and immediately vadd 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 Preserril^ Fruits. — Put seven pounds of granulated sugar into a sugar-pan, adding five pints of cold water, and wheii 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. 1310. 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 DESSEJRTS. 379 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 tduch 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 the)j 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, layirig 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 sauce- pan 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 Sep- tember 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 20. 1342. Preserved Apples. — Select sixty medium-sized, fine,spund, ripe Newtown pippins, the best time for this being from October i to Decem- ber I. 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-plnms.— Have two hundred medium sized egg- plums, ripe enough to break easily from the stones ; wash them tare- fully, 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 pre- paring them exactly as for the peaches. The best time to procure these is from August 5 to September i. 1344. Preserved Green-gages.— Procure two hundred and fifty fine, ripe green-gages, selecting those which break easily from the stones ; 380 TitE TABLE. wash them well in cold water, drain thoroughly, then divide therh 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 pre- paring 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 i to September i. 1345. Preserved Strawberries. — Always purchase the berries from June 7 to July 20, when residing in New York, Have fully the equivalent of ten quart^ 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 raspber- ries ; sixteen quart baskets will be about the necessary quantity to pur- chase. 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 Boast Coffee. — If practicable, procure a small family coffee-roaster. Have thr^e quarters of a pound of Java, mixed with u 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 cdlor; 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. DESSERTS. -igl 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. Caf6 Noir k I'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. Cafe 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 h cafd au lait, pouring into each cup half coffee and half milk. 1352. Crf6 an Lait Si 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 caf6-au-lait cups. 1353. CaK Glac6 ^£ced Coffee).— Prppare one quart of coffee as for 382 THE TABLE. 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. Th6 (Tea). — Place in a tea-pot three heaped tablespobnfuls, or one and a half ounces, of the best English-breakfast X.e.a., 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. Th6 Glac6 (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. Th6 Jlla Busse (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 dis- solved 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 an Lait !l 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 apinch of nutmeg represents 13 grains, or half a teaspoonful. SUPPPEMEkT. 383 SUPPLEMENT. 1338. Lobster & la Bashmore. — 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 uj 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. 1339. Eaw 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 B^amaise. — 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 584 tHE TABLE. 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, im- mediately, 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 B6arnaise 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 tablespoonjul 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. Cliicken, Saute h. la Ch. C. DeLtaonico. — 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 meanVf hile. 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 quar- ter of an ounce of fresh butter ; let all cook for ten minutes longer, stir- ring 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 ; gar- nish 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. SUPPLEMENT. 385 1363. Chicken, Sant^ ^ la Banhofer. — 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 ruflSes 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, stufif 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 & 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 garnish- ing 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 thfm 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 25 386 THE TABLE. as the top. Put thera 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 edgps neatly, then butter it lightly, and place it in the ovfn 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 ojf 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. igo), to which add whatever parings or pieces of truflle 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 Sautes 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 k la Post. — Wash and scrape neatly one good-sized, sound carrot, then, with a vegetable-scoop, scoop out twelve round pieces; place thera in a sautoire with one gill of white broth (No. gg), and a teaspoon- ful 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 suflSciently 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 purfee of chestnuts (No. 131), then arrange twelve fried eggs over the purSe 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 k la Arthur Snllivan. — 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. SUPPLEMENT. 387 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 whple 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 h, 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 intes- tines 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 tea- spoonfuls 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, -0. 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 k la leri P. Morton.— Take one fine partridge, one grouse, and one medium-sized rabbit ; pick, draw, and singe well. Thor oughly 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 thor- oughly cool. Chop up the bones into fine pieces ; place them in a sauce- pan 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 • 388 THE TABLE. 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 thor- oughly 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. Sea- son 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-tongde ; mix well together, and it will be ready for use. Knead well together, on a. marble table, wooden boqrd, 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 (p&t6). 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 p&t6, 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. 1370. Plombiere h la Hamilton.— Beat up one and a half pints of sweet cream as in No. 1 254. 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 strawber- ries, 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 plombifere on the stand, giving a dome shape, and immediately send to the table. The above majces a delicious dessert, also, when served without being frozen. 1371. Tntti-frntti h. la Gen. Harrison.— Line the interior of a three- pint melon-form with a pint of vanilla ice-cream (No. 1271). Cut four SUPPLEMENT. . 389 ounces of candied apricots into small pieces, also four ounces of candied cherries into halves. Mix these together. Evenly spread half the quan- tity 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, Sfjread 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 ot 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 fol- lowing 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 immedi- ately send to the table. 1372. Frogs' Legs k 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 reinge, 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 wine- glassful 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 min- ute, 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 sVrup ; 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. Bhnbarb, or Pie-plant.— After jjeeling 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 i. 1377. Cherries. — The best cherry, the white Ox-heart, ripens between June 20 and July i. Select the fruit, fill cans, and cover with a twenty- 39© THE TABLE. 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 i. After filling the cans, cover with a light syrup, seal up,' and bathe five minutes, open vent, close, and put away. 1379. Cnrrant Jelly. — The best jelly can only be made before the cur- rants 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 pro- ceed 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 pr 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 im- possible 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-plnms and Green-gages are best when nearly ripe— be- tween August 15 and September i. 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 watei', 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 Septem- ber, 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. SUPPLEMENT. 391 1388. Tenderloin Broil il 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 piinute 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 min- ute; 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 croiitons (No. 133) around the dish, place a slice of truffle on top of each crouton, 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 a 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 min- utes, then add half a teaspoonful of freshly chopped tarragon, one good-sized sweet pepper cut in small dice-shaped piex;es, 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 min- utes 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 over- lapping another; decorate the dish with six heart-shaped croutons (No. 133), and serve. 1390. Broiled Grouse k 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, tea- spoonful of English mustard ; mix all well together. Seasoji with half a pinch of salt and half a saltspoonful of red pepper. Cook for one minute and a quarter. Pour the sauce on ^. 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. Mdzagran & la General Bngeaa. — 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 coflEee 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. 592 THE TABLE. 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 a la General Dnfour. — The same as above, only sub- stituting a pony of Swiss kirsch instead of cognac. 1393. Smelts k la Tan Volkenbnrgh. — 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 J>an 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. Tonidtoes ■with Eice k 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 sorund, peeled shallot, as well as the mushroom stalks, place ill 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 mush- room 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. UOW TO CAS VS. 393 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 legand'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 theleg 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 along- side of the breast-bone and around the wing, carefully pushyigall the meat from off both breasts, one after the other. Gronse. — 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. Com- mence 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. 394 THE TABLE. 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 carv- ing is necessary, as they are generally served whole. Saddle of Mutton, Lamb, or Yenison 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 jn the centre of the saddle, and holding it firmly while carv- ing with a very sharp knife, and keepiflg 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 fa-t 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. Boast Beef. — As soon as the rib-beef is roasted to perfection, as men- tioned in No. 527, remove it from the hot oven, place it always on a hot dish, with the ribrbones 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 result- ing 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. — Jf , practicable, when carving a leg of mutton • a patent handle should be adjusted to the end bone, which would be a sub- stitute 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 thick- ness, 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. Boasted Leg of Lamb. — is to be carved exactly the same as the leg of mutton. CELEBRATED MENUS, MANY OF WHICH WERE PREPARED MR. ALESSANDRO FILIPPINI. CELEBRATED MENUS. 597 SERVICE A LA FRANQAISE. lER SERVICE. Consomme k la Colbert. Potage a la puree d'asperges vertes. Saumon ^ la Chambord. Longe de veau k la Regence. Cfitelettes de presole k la chicoree. Pite chaud ^ la Toulouse. Filets de li^vre a la Romaine. Cailles \. la Dumanoir. 3ME SERVICE. Galantines de dindes aiix trufTes. Faisans piques, rods, bread sauce. Punch k la Romaine. Artichauts k I'HolIandaise. Champignons k la Bordelaise. Timbale de poires k la Duchesse. Eavarois d'abricots, Glaces et Dessert. SERVICE A LA FRAN^AISE. lER SERVICE. Potage k la Palestine. Consomme aux quenelles de volaille. Barbue, sauce Hollandaise. Punch Imperial, Gigot de mouton, braise. Cfttelettes d'agneau k la purtSe de celeri. Ris de veau k la Toulouse, en croustade. Becassincs k la mardchale. Timbale d'homards k la Bechamel. 2ME SERVICE. Quartier de chevreuil, sauce poivrade. Dindonneaiix rotis. Souffle aux pommes. Cardons k I'EspagnoIe. Fonds d'artichauts kla Barigoulc. Gelee d'oranges k la mandarine. Croquante de Genoise k la creme framboisee, Glaces et Dessert. ' SERVICE A L'ANGLAISE. POTAGES. Potage d'orge a la Princesse. Potage chasseur aux Grives. KELEVKS. Soles bouillies, sauce percil. Longe de veau aux legumes. entrl:es. Faisans a la P^iigueux. Pieds d'agneau, sauce tartare. Poulets aux Noutlles. Petites chartreuses k la Royale. SERVICE A L'ANGLAISE, POTAGES. Potage aux monies. Consomme k la Royale. RELEVlte. Truites grillees, maltre d'hdtel. BoBuf sale aux legumes. ENTRIES. Pate de poulets k I'Anglaise. C6telettes d'agneau k la Villeroi. Filets de chevreuil au macaroni. Panpiettes de soles k I'ltalienne. DEUXIEME SERVICE. Rons. Fintades r6des, cresson . Selle de chevreuil piqu^e. BOUTS. Tartes aux framboises. Pommes meringu^es, ENtHEMETS . Artichauts, sauce Hollandaise. Cailles en chaudlrold k la Gelee. Bavarois au Cafe. Eclairs aux fraises. SIDE TABLE. Langue Salee — Bceuf rdt*. DEUXIEME SERVICE. ROTIS. Grouses bardees . Chapon au cresson. BOUTS. , Dampfirouilles k la Vanille. Pommes k la Richelieu. ENTREMETS. Chicoree aux oeufs poches. Salade'de queues d'Ecrevisses. Bavarois aux noix fraiches. Jambonneaux en biscuit. SIDE TABLE. Noix de veau — Langue — Pite de Gibier, 598 THE TABLE, SERVICE A LA RUSSE. CrSme d'orge aux ailerons. Consomme k la Diibarry. HORS D'cEUVRES. Croustades de riz au Salpicon. Bouch^es ^ la pur^e de Gibier. Turbot, sauce Diplomatc. Pifece de Sandres frits. RELEV^. Filets de bceuf a la Flamande. Noix de veau k la Godard. ENTRIES. Escalopes de chevreuil, olives, Poulardes a la Perigueux. Galantines de mauvjettes. Buisson de petits homards. Punch glace. ROTIS. Ferdreaux r6tis, sauce pain. Dindonneaux piques. I LEGUMES. Truffes au champagne. Fends d*artichauts, Italienne. ENTREMETS. Pouding jle cabinet, marasqum. Charlotte de pommes, vaniUe. Gateau d'amandes k la chantilly. Gelee moscovite, garni. Dessert. SERVICE A LA RUSSE. POTAGES. Consomme printanier Royale. Potage, fausse tortue. HORS d'cEUVRES. Croquettes k la Parisienne. Bouch^es k la Reine. POISSONS. Turbot k I'Hollapdaise. Truites, sauce G^nevoise. RELEVis. Longe de veau aux Legumes. Filet de boeuf au macaroni. ENTRIES. P4t^-chaud de levraut, truffes. ( 'anetons aux olives. Mayonnaises des homards. Timbale de faisans, k la getee. Punch k la Romaine. Poulardes du Mans au cresson. Selle de chevreuil, rdtie. LEGUMES. Petits pois garnis de fleurons. Artichauts kla Barigout. ENTREMETS. Pouding Saxon k la Vanille. Baba chaud k I'ananas. Riz k I'Imperatrice. Mac^doine de fruits, marasquin. Dessert. FAMILLE IMP^RIALE DE FRANCE. FAMILLE ROYALE D'ANGLETERRE. POTAGES. Pot-au-feu. P4tes d'ltalie. HORS D'cEUVRE. Petits p^tes au natural. GROSSES PIECES. Sauraon ila sauce G^nevoisc. Pi^ce de boeuf k la Jardiniere. Rosbif garni de croquettes. ENTRIES. Tetc de veau en tortue. Petites timbales a la Vallifere. Grenadins a la chicoree. Supreme de volaille aux pointes d'asperg Chaudfroid de fbie-gras. S&lade de filets de soles a la ravigote. KOTIS. Faisans et chapons au cresson. ENTREMETS.. Artichauts frits. Choux-fleurs, sauce au beurre. Haricots verts sau^^ Fpinards, au veloute. Charlotte Russe au chocolat. Timbale de poires k I'ltalienne, Gelee mac^doine de fruits. ^Pains k la Mecque. Dessert. POTAGES. \ A la tortue. Consommi aux quenelles. Turbot bouilli, ^perlans frits. Soles a la matelote Normande. RELEV^ Filets dc bceuf aux nouilles. Poulardes k la Ro^^ale. ENTRIES. Rissoles de voIaiUes k la D^Artois. Mauviettes farcies au gratin. Cdtelettes de mouton k la Soubise. Epigrammes de volaille aux haricots verts. Fricandeau k la chicoree. Boudins de brochet, sauce homard. EOTIS. Faisans, ptarmigans, ortolans. EELEV^. Beignets de griesz, pouding Nesselrodc. ENTREMETS. Sabifis frits. Croque-en-bouche. Creme de riz au jus. Galantine de poulets. Petits babas chauds. Bavarois au chocolat. CELEBRATED MENUS. 399 FAMILLE ROYALE DE PRUSSE. POTAGES. Consoram^ de volaillc h. la Royale. Potage tortus & la Fran^aise. HORS D'cEUVRESS. Tartelettcs de nouilles au foie-gras. Cannelons a la puree de Gibier. POISSONS. Tiirbot garni, sauce aux huitres. Darne deMiumon, sauce crevettes. REI-ETfe. Bceuf fume de Hambourg, legumes varies. Longe de veau de Pontoise. Tomates et c6pes Provenjale. ENTREES. Cdtes de daim aux champignnns, sauceVenaison. Filets de poulets aux pointes d'asperges. Homards a la gclee, sauce Mayonnaise. Galantines de caiUes aux trufies^saucc Cumber- land. Dindonneaux piques. Faisans Boh^me. LEGUMES . Fonds d*artichauts & la Moelle. i'etits pois k la Franyaisc. ENTREMETS. Pouding souffle ^ la Vanille. Crofites aux cerises a la Montmorency. Charlotte printani^re aux fraises. Gelee moscovite, gamie d'ananas. Glaces. Compotes. Dessert. FAMILLE ROYALE D'lTALIE. Potage d'orge & I'Ecossaise. RELEV^. Turbot i la Eordelaise. Noix de veau k la Gastronome. ENTRIES. Poulardes aux pointes d'asperges. Caillcs .'i la- Richelieu. Aspic i la Dominicaine. LEGUMES. Artichauts k la Barigoi' HORS d'ceuvre, Jambon d'York k la gelee. Punch au Kirsch. ROTIS. Faisans piqu&, Venaison k I'Anglaise. Salades, ENTREMETS, Bavarois i la Florentine. Suidoise d'abricots k I'orientale. Cussy \ la Portugaise. Glaces aux Fruits. MAISON IMP^RIALE D'AUTRICHE. MAIGSB. Pot^e de bisque k la Cardinale. Sardines a Thuile. Aprischeau Parmesan. Saumon du Rhin, G^noisc. Omelette aux tniffes. Chicor^e gamie dc filets de schilL Sarcelles rOties, au jus d'orange. Salade mcIee. Ponding k l* Anglaise. Creme au marasquin. Compote melee. GRAS. Potage Duchesse, quenelles. Chaudfroid de perdreaux. C&tclcttes d'agneau, papUlotcs. Piece de bceuf k la Napolitaine. Polpetti et foie-gras, champi^nons- Eminc^e de chevrcuil k la Russe. Chicor6e aujus. Poulets grilles. Olsons rOtis au cresson. Saladc m€l^e. Gel^e au chanq>agne. FAMILLE ROYALE D'ESPAGNE. Crfime de perdreaux k la Princesse, Consomme al'lmperatrice, Nouilles kla Napolitaine. JCer^s Sec. HORS d'ceuvre. Petits pates k la Bechamel. Chdiectubriand. RELEV^. Saumon garni, k la Royale. Jambon, sauce en Malaga. Madire de Carpenter. ENTREES, Timbale de foie-gras k la Montesquieu. . Marsala de Sicite, Supreme de poulets aux truffes. Triorata. Salade d'homards en Bellevue. Vin. du Rhin. UtGinilES. Petits pois k la Fran9aise. Cdte-Rotie. Chapons gamis de cailles. Dinde en galantine. Cha'mpagne. 400 THE TABLE, FAMILLE ROYALE DE BELGIQUE. POTAGES. Bisque aux ecrevisses. Consomme Printanier. HORS D'cEUVRES. Petites bouchees aux crevettes. Croquettes de volaille. RELEVliS. Turbot a I'Hollandaise. Filet de bcEuf k la Financiire. ENTRIES. Ris de veau aux pedts pois. Cailles ^ la Bohemienne. Filets de soles ii la V^nitienne. Mayonnaise d'homards. Punch au Kirscb. LEGUMES. Asperges, sauce au beurre. Haricots verts k la mattre d'h6tel. Selle de sanglier, sauce venaison. Eperlans frits. PATISSERIE. Timbale de fruits. Pain d'ananas. FAMILLE ROYALE DE SUEDE. Potage a I'Imperiale. Madire. Creme d'asperges. Xeres, Corbeilles de truffes k la Lucullus. Allouettes en caisses. Turbot k la marini&re. Chdteau d*Yqiiin, Saumon'k la Regence. Train de chevreuil, sauce Venaison. Chapons, truffes. Chdteau- Mar got. Epigrammes d'agneau, puree d'artichauts. Chdtt au-Rouzan, Croustades de cailles, k la Talleyrand, Poulets nouveaux kla Reine. Puree gelinottes k la Czartoriski. Tokay. Punch k l*Imp6riale, Becasses et faisans, r6tis, salade. Terrine de foie-gras de Strasbou'i^. Champagne. Asperges nouvelles, sauce au beurre. Fonds d'artichauts k laI*yonnaise._ Vin d' oporto. Timbales d'ananas kla Florentines. Chdteau Laffite. Gelee de fraises k la Sultane. Clos' Vougeot. Plombieres, cr€me de noyau. Cre-ntant. Croque-en-bouche, Napolitaine. Corbeilles Viennoises, Compotes assorties. Constance. Dessert. FAMILLE ROYALE DE GRECE. FAMILLE ROYALE DE PORTUGAL. POTAGES. Okra de Sterlets. Tortue de mer. HORS d'ceuvre. Cromesquis aux truffes. Hu!tres grill6es. RELEV^. Truttes k la Chambord. Dinde a la chipolata. Supreme de perdreaiix, aux truffes. Timbale de truffes au champagne. ROTIS. Gelinottes et Faisans. / entremets. Or^me d'ananas (sur socle) garni de patisserie. Glaces. Potage tortue et consomm^. Rissoles k la puree de Gibier. Rougets grilles, -k la maitre dHidtel. Jambon, sauce Mad^re. Petits pois. Poulets a la chevali^re. Cailles k la Portugaise. Aspic de crevettes. Chaudfroid de becassines. Poulardes rdties et ortolans. Salads. Asperges, sauce au beurre. Quartiers d'artichaut-- k la Lyonnaise. Abricots a la Cond^. Gel^e k I'orange et Fruits. Glaces Varices. CELEBRATED MENUS. 40I FAMILLE ROYALE A'HOLLANDE. Potage Wi h. I'Americaine. Consomm^ ^ la Colbert. Turbot, sauce HoUandaise ct crevettes. Filet dc boeuf k la Flamande. Endives aux oeufs poch^s. Dinde b. rambassadrice. Cdtelettcs de mouton h. la Perigueux. Pain dc gibier aux supr€mes, Homards h. la Remoulade. Petits pois Ji I'Anglaise. Perdreaux ct chapons rfitis. Salade de tomates et polonaise. Croustade de riz k la Duchesse. Gel^c k la ciermont. Glaces. Dessert. HONNEUR AUX ENFANTS DE LA FRANCE. ^ Banquet d' Adieu OfFert a Mons. TAtniral Reajneaud, Le 16 Novembre, 1863. Huitres. Potage pur^e de Gibier. VARI^. HORS D'CEUV^ES. VARI^. • Boucbees de Tortuc. RELEV^. Saumon Portugaise, Fillet of beef k la Portug^e. ENTRIES. Dinde, truffes k la Toulouse, Cailles, puree de celeri. Cdtelettes de Faisans aux champignons. pates de Gibier. Galantine aux truflFes. SORBET. A la Regence. ROTIS. Becasses. Canvas-back duck. ENTREMETS. Petits pois, Tomates farcies. Flageolets. Chou-fleur. Savarin Chantilly. Gateaux mille-feuillcs. Charlotte Croque-en-Bouche. Fruits. Dessert assortie. Delmonico* 402 THE TABLE. <| B A LLI> IN HONOR OF ' HIS ROYAL HIGHNESS THE PRINCE OF WALES, NE\N YORK, OCTOBER 12, 1860. •JlTtitu. Consomm^ de Volaille, HuStres k la Poulette. Saiimon. Tntites. Au Beurre de Montpelier, Filets de Bceuf a la Bellevue. Galantines de Dindes a la Royale. pates de Gibiers a la Moderne. • Cochons de Lait k la Parisiennc. Pains de Lifevres Anglais Histories. Terrines de Nerac aux TrufFes. Jambons de Westphalie k la Gendarme. Longes de Boeuf a I'Ecarlate. Mayonnaises de Volailles. Salades d'Homards a la Ru5s< Grouse. Becassines. Becasses. Faisans. GeleesauMadfere. ''';V'% Macedoines de Fruits. . Cremes Fran9ai5e5. ^ '' ;J ',\ ' Glaces a la VaniUe et Citron. Petits Fours. Charlotte Russes. ^ Peches, Poires, Raisins de Serre, etc. PIECES MONTIES. La Reine Victoria et le Prince Albert. Lc Great Eastern. Le Vase de Flora. Silver Fountain, etc. , etc. / DelTttonico, CELEBRATED MENUS,. 403 DINNER BY THE CITIZENS OF NEW YORK, TO HIS EXCELLENCY o<] President Johnson, !> IN HONOR OF His Visit to the City, Wednesday, August 2g, 1866, illcitu. ConsomiTie k la Chatelaine, Varies. HORS D (EUVEES. Timbales de Gibier i la Venitienne. Bisque aux Quenelles. Saumon a la Livonienne. Selle d' Agneau atix ConCombres. RELEVES. ENTRIES. Supr£mes de volaille k la D^uphine. Ballotins de Pigeons k la Lucullus. Filets de Canetons k la Tyrolienne, Panpiettes de Kingfish k la Villeroi. Filet de Bceuf k la Pocahontas. C6telettes k la Marechale. Ris de Veau k la Mon^omery. Boudins k la Richelieu. SORBET, A la Dunderberg. B^casses Bardces Petit Pois. Aubergines. Peches k la New York. Mac^doine de Fruits au Curafoa. Bavarois aux Fraises. Cr€me aux Amandes. Reausejour au Malaga. G&teau Soleil. ENTREMETS. Monument de Washington, Temple de la Libert^. Casque Remain. Char de la Paix. Cassolette Sultane. Fruits et Dessert. PIECES MONTIES. Ortolans Farcis, Tomates Farcies. ArticKauts k la Barigoul. Abricots Siciliens^ Moscovites aux Oranges. GeUe Califomtenne, Meringue Chantilly. Mille-feulUes Pompadour. Biscuits Glaces aiix Pistaches. VINS. Fontaine des Aigles. Trophee Nationale. Colonne de I'Union. Rotonde Egyptienne. Comes d*Abondances. POTAGES. Amontillado 1824. POISSONS. Hochheimerberg. RELEVES. Champagne. ENTRIES. ChAteau Margaux '48. Rons. Clos de Vougeot. KNTREMETS SUCRES. Tokai Impirialc. DESSERT. Mad^re Faguart. 26 404. THE TABLE. City ok imelbournk INAUGURATION DINNER TO THE Right Wokshipful the Mayor, SAMUEL AMESS, Esq., Qth November, 1869. Roederer's, Moet's, and Cliquot's Champagne. D.&Jl Squat Hock. Claret. Sherry. Porf. I8tU of Jare. POTAGES. Mock Turtle. White Oyster. Jardiniere. POISSONS. Murray Cod. Snapper. Fillet of Whiting. RELEVfe. Boiled Turkeys, Financier Sauce. Bailed Chickens, Celery Sauce. Roast Turkeys a 1' Alderman. Roast Quarters of Lamb. Hams Braised a la Gelie. ' Roast Goslings, Gooseberry Sauce. Roast Ducklings. Pigeon Pies. Roast Fowls. Saddles of Mutton. Tongues Garnis des Legumes, Roast Guinea Fowls. ENTRIES. Les Petites Psltes aux Huitres. CAtelettes d'Agneau aux Petits Pois. Les Karry de Volaille. Vol-au-Venl au Ris.de Veau aux Truffcs. Les Chartreuses des Legumes. Croquettes de Volaille en Surprise. ■ Filets de Poulets a I'Ecarlate. CAtelettes de Mouton a la Reform. ENTREMETS. Cabinet Pudding. Creme au Chocolat. Gelee au Rhum. Crerae aux Fraises. Gelie au Citron. Creme a I'ltaliennc. Gelee k I'Orange. Jamonge. Gelee \ la Victoria. Grosses Meringues au Creme. Blanc Mange. Vol-au-Vent de Pommes. Les Nougats Fran9aises. Gateaux Napoleon. Croque-en-bouche. Puits d' Amour. Gateaux Genoise. Quadrilles k la Pnnces. Corbules a la Chantilly. Macaroni au Gratin; Canapfe en Pyramid. Pouding k la Nesselrode. Plum Pudding. Glaces. CrSmekla Vanille. CELEBRATED MENUS. 405. Dinner Qivkn by Sir NIorton Peto, — AT — DELMONICO'S, OCTOBER 30, i86j. ilTcnu. HOITRES. Bar sac. POTAGES. Consommd Britannia. Puree k la Derby. X^res % 5., iSiS- ES. HORS d'cEUVRES. VARI^. Cassolettes de Foie-gras. Timbales k TEcarlate. Saumon k la Rothschild. Grenadins de Bass, New York. Steinberger Cabinet^ RELEViS. Chapons, truffes. Filet de Bceuf k la Durham, Cha-inpagne Napoleon*, ENTRIES. Faisans k la Londonderry. Cdtelettes d'Agneau, Primatice. Cromesquis de Volaille, Puree de Marrons. E^calops de Canards, en Bigaradc. RissoletC^ k la Pompadour. Turban de Pigeons k la Musulmane. Chdteau Latour. ENTRIES FROIDES. Volifere de Gibier. Ballotins d*Anguillcs en Bellevue, Chaudfroid de Robins k la Bohemienne. Buisson de Ris d'Agneau, Pascaline. Cdtes Rdties, SORBETS. A la Sir Morton Peto. ROTIS. Selle de chevreuil. Sauce Porto-Groseille. Becasses Bardees. Clos de Vougeoi. ENTREMETS. Choux de Bruxelles : Haricots Verts. Artichauts Farcis : Petits Pois. SUCRES. Pudding de Poires k la Madison. Tokai imp^riale . Louisiannais k PAnanas. Gelde de Frtiits. Pain d'Abricots k la Vanille. Moscovite Fouett^, Gelie k I'Indienne. Vacherin au Marasquin. Couglakoff aux Amandes. Mazarin aux PSches. Mousse k POrange. Caisses Jardinieres. G laces Assorties. Fruits et Desseit. Madere Faquart^ PIECES MONT^ES- Cascade Pyramidale. Corbeille Arabesque, Ruines de Pdestum : l.e Palmier. Troph^ Militaire: Corne d'Abondance. Nougat k la Parisienne. i4o6 THE TABLE. COMPLIMENTARY BANQUET TO <1 GENERAL, IvATHAIV[,>o Late Consul for the United States of America, CRITERION HOTEL, i2th OCTOBER, 1869. WINES, Roederer's, Moet's, and Cliquot's Champagne. B. &J. Squat Hock. Claret. Sherry. Port. BUI of Jart. ' SOUPS. Mock Turtle. White Oyster. Spring. FI5M. Snapper. Murray Cod. Fillet of Whiting. RELEV^. Boiled Turkeys, Oyster sauce. Roast Turkeys and. Sausages. Boiled Fowls and Celery sauce. Roast Fowls en Cresson, Roast Geese. Roast Ducks. Roast Saddles of Mutton. Roast Quarters of Lamb. Pigeon Pies. Raised Chicken Pics. Hams, Garnished. Tongues, Garnished. ENTREES. Ris de Veau a la Sultan. C6telettes d'Agneau au Petit Pons Vert, Cdtelettes de Mouton au Toniate. Vol-au-Vent &. la Ghevali^re. Filets de Poulet k la Royale." Turban de Quenelles de Volaille. Rissoles de Volaille k la Reform. Croquettes de Veau et Jambon. Petites Pit^s aux Huitres. Timbales de Macaroni a la Frincesse. Fricandeau de Veau, Sauce de Tomate. Filets de Poulet k TEcarlate. SECOND SERVICE. ENTREMETS. Cabinet Pudding. Macaroni au Gratin. Newmarket Pudding. Plum Pudding. Gel6e aux Fraises. Gelde k la Victoria. Gelee au Vin de Marasqmn. Gel^e a I'Orange. Puits d'Amour. Gelee Dantzic. Pommes Meringuees. Gkteaux Genoise. Gateaux Napoleon. Tartlets k la Crfime. Crfime k la Rose. Crfiftie k la Vanille. CrSme au Chocolat. CrSme k la Fleur d'Orange. Corbules k la Chantilly, Crfime aux Framboises. ^ Canapes en Pyramid. Tourtes en Caramel. Gateaux k la Rutland. Gateaux, Neapolitan. Custards. Dessert, etc., etc. CELEBRATED MENUS. 40 7 o<] B A L L. I> NOVEMBER 6, 1863, AT THE ACADEMY OF MUS/0. RUSSIAN FLEET. Rear-Admiral Lessoffsky, Russian flag-ship Alexander Weoshy, 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. fttenu. HORS d'CEUVRES. Huitres ii la poulctte. Huitres en marinade. Bouchies de gibier. Canapes de filets d'ortolans. Snit-mitch i la Russe. GROSSES PIECES. Saumons au beurre de Montpelier. Truites k la Rigence. Mets de boeuf k la Mazarin. P4tte de canvas-back ducks. Galantine decochon de lait, garni de hatelets. Patis de gibier sur socles. Jambons de Westphalie a la modeme. Galantines de dmdes aux truffes. ENTRIES. Salades de volatile k U Russe. Canetons k la Rouennaise. C6telettcs de pigeons en Macedoine. Bordures d'escalopes d homards. Chaudfroid de filets de faisans. Aspics de filets de soles k la Victoria. Pain de gibier k la royale. Timbales k la renaisance. Terrines de nerac de pluviers. Bicassines k la Geoffrey. ROTIS. Cailles aux teuilles de vigne. Bicasses bardiSes. Faisans piqu&. Grouse. ENTREMETS, SUCRES, ET DESSERT, SavarinS au Marasquin. Biscuits Moscovitcs. Gkteaux de mille-feuiUes. Eabas glacis au rhum. Charlottes Sibiriennes. Charlotte, New York. Meringues panachees et VaniUees. Gelee macidome au vin de champagne. Pains d'abricots k la Beresina. Gelees Dantzic Orientales. Blanc manger rubane au chocolat. Gelees de poires k la marichale. Bavarois aux fraises. Gelees au madire. Biscuits glaces k la rose. Gateaux assortis. Petit-fours. Compotes. iTuits. PIECES MONTiES ET GLAC^. Pierre le Grand. Washington. Alexandre II. Lincoln. Le berceau des palmiers. La rotunde d' Athene. La fontaine modeme. L'ermitage Russe. L'arc de triomphe. Comes jumelles d'abondance. Sultane k la Parisienne. Le pavilion dea Aigles. L'aigle Amiricain. Le casque sur socle. Pouding Nesselrode. Lalionne. Columbus. Corbeille jardmiire. Les Dauphms. Diane. Madeleines. Mousses aux amandes. Bombesspongade. Ceylaus au caft. Vanille. Chocolat. Citrons et Fraises. etc. etc. etc. etc. Delmenicot 4o8 THE TABLE, DONN^ PAR MME. JAMES GORDON BENNETT, LE J DECEMBRE, iS6s, MAISOJH DOR^E. HuJtres crues sur CoquiUes. FOTAGES. Aux huttres, Consomm^ k la royale. POISSONS. Saumon a I'Impdriale. Truite kla R^gence. Croquettes de Pommes de terre. HORS d'CEUVRES. Petits p^t^s a la Parisienne. Salade d'anchois, olives, sardines, GROSSES PIECES FR0IDE5. Hure de sangller, sur socle a la St. Hubert, Chaudfroid de fojes de Canards de Strasbourg aux truffes. Perdreaux k la GeHe. Roast Beef k I'Anglaise. Jambons de Westphalie, omamentes. P^t^s de faisans d Ecosse en Beltevue. Longe de Boeuf k la Gelee . Sella de chevreuilet GeUe de Groseille. entr]6es. CoquiUes de Volaille k la Montglas. C6telettes d'agneau gamies de pommes. Asperges. Boudins k la Richelieu aux truffes. Brochettes de foies de volaille kl'Anglaise. Petits pois. Punch k la Romaine. ROTIS. Canvds-back Ducks. Chapons, TrufFes. Croi^te aux champignons nouveaux. Mayonnaise de Volaille k la Nojoise. Dindes farcies au cresson, Cailles bardees au cresson. Choux de Bruxelles. Mayonnaise d'Homards k la Nelson. Buissons d'Ecrevisses. PIl^CES MONTIES ET ENTREMETS. Le Temple de laPaix. Gstteau Napolitain sur socle. Nougats k la Parisienne . Corbeilles de Meringues k la Chantilly Geldes d'orange k I'Orientale. Macedoine de fruits. Creme renversee k la vanille. G4teau Chateaubriand sur socle. ■ Croque-en-boucheG^noise. Charlottes Russes, a la modeme. Blanc Manger, Rubane. Mousses aux frambroises. Ladies* Kisses. Petits fours et Coniiserie assortie. GLACES. " L'aigle Americain,"sur socle. "Pudding," k la Nesselrode. " CorbeiUe " de fruits a la Napohtaine. " Biscuits," glacis a la vanille. FRUITS. Raisins. Oranges. Pommes. Compote de Pommes k la Portugaise. ■ Poires. CELEBRATED MENUS. 40q ORANGE BOVEN. ANNIVERSARY DINNER OF THE ST. NICHOLAS SOCIETY, AT THE kSTQR HOUSE, DECEMBER B, 1862. Green Turtle. Macaroni with Cheese. Baked Cod, Italian style. Boiled Striped Bass, Hollandaise sauce. RKLEViS. ROAST. BOILKD. Turkeys, Giblet sauce. Partridges, with Sour Krout. Capons, Truffle sauce. Leg of Mutton, Uutch Style. Ham, Cherry-wine sauce. Leg of Pork, with Cabbage. Beef, with Croquettes of Potatoes. Turkey, with Oystera. Venison, with Currant Jelly. Leg of Veal with Mushrooms. Chicken Pot-pie, Farmer's style. Olives. Pickles. Anchovies. Sardines. SIDE DISHES. Broiled Quails with Green Peas. Legs of Chickens, in form of birds, Soubise sauce , Lamb Chops with Mashed Potatoes. Curry of Veal, Indian mode. Fillet of Veal, larded, Gardiner's sauce. Small Cakes of Fish with Oysters. Preastof Chicken a la Conde. Fricassee of Chicken, Cbevalier style. Vol-au-Vent, garnished with Veal and Celery. C6telettes of Halibut, German style. Oysters Baked in the Shell. Mayonnaise of Lobster. Chartreuse of Game, Madeira sauce. Turkish Pillau. COLD ORNAMENTAL DISHES. American Pate-de-Foie-Gras with Truffles. Cheese, made of Veal in Jelly on a Socle, Bastion made of Fish, with Holland colors. Stuffed Chickens in form of a Fountain. Boned Turkey with Jelly. VEGETABLES. Plain Boiled Potatoes, Onions, Baked Mashed Potatoes, Cauliflower. Turnips. Baked Sweet Potatoes. Potatoes Fried, German style. Parsnip"!. SMALL PLATES. Fried Oysters, GAME. Wild Goose. Wild Turkey. Wild Rabbits. KNICKERBOCKER DISHES. Smoked Goose. Spack and Applejes. Krullers. Doughnuts and Oly Kooks. PASTRY. Croquettes of Rice, Roast Canvas-back Ducks, Ked-head Ducks. Brant. Rolletjies. Smoked Sausages. Head Cheese. Kookies. Mince Pie. Blanc Mange. Visit of Santa Claus. Ktuyvesant and his Dwelling. Washington Monument. Macaroons. Almond Cakes. Charlotte Russe. Rum Jelly. Poor Man's Pudding. ORNAMENTAL CONFECTIONERY, Swiss Meringues. Apple Pie. City Hall of New Amsterdam. Knickerbocker Comfort. Holland Pavilion. Lady- fingers. Kisses. Brandy Peaches. Schnaps and Pipes. Vanilla Ice-cream. PRESERVES. Ginger. FRUIT. Coffee. Anchovy Tbast. Chow- Chow. St. Nicholas Punch. CURIOUS MENUS OF VARIOUS NATIONS. CURIOUS MENUS OF VARIOUS NATIONS. 413 ^ ]V[ K N U ^ 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 sup- plied 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 414 ^-^-^ TABLE. sliced, adding small tomatoes. All is placed in a vessel with water, and seasoned with salt and pepper, and boiled. Moambo, or, as the European* 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, inussels, &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 roagted 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. j^ongkong iUcnu, ffillma. Bow Ha Mai. Boiled Prawns in Oil. ' Chow Chop Sucy. 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. l^oast Pork-tongues. Bow N Gwei. Cuttle Fish. ' Yen Wo' Gong. Boiled Pigeon Eggs and Bird-nest Soup. CURIOUS MENUS OF VARIOUS NATIONS. 41 Bow Hai. BoUed 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. f 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, beche-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. ^t6 THE TABLE. • ^okol)ama illcnu. Ja|3an. Cha, Tea, Luimano. Fish Soup. ' Shim, 1 Bean Soup. ■ Ohira.' Vegetable Soup, ' Sashimi, Raw Sliced Fish, Nizakana, Boiled 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. Teriyaki. Roast Fish, A most delicious sauce, called " Shoyu,'' which is the basis of Wor- cestershire 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, strjatnge tp^ay of such a supremely polite people, not considered bad form. CURIOUS MENUS OF VARIOUS NATIONS. 417 dovea ilTenu. Cha. Tea. Fou Yoon An. Finely Chopped Ham, with Eggs. Whey Sum. Bamboo Shoots, with Mushrooms and B£che-de-mer Fish. 1 Chow Kai Goot. Dice-shaped Spring Chicken-bones, Served in Sweetmeat Pickles. Chow Lok Zeow. Finely Sliced Green Peppeis, Fried with Cut Beef and Celery. Gow Jee. Finely Chopped, Spiced Fork, 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. Kanoka lUEittt. ^aaatian JJalanba. FISH. Raw Mullet. Raw Gold-fish. Shell Fish. Broiled Taro. POI. Chili Peppers. Small Onions. ENTRIES, Raw Liver. Roast Pig. Roast Fish. Stewed Tare. 4l8 THE TABLE. VEGETABLES. • Papaias. Cabbage. Sweet Potatoes. FROIT. Taro. Bananas. Oranges. Guavas. Mang^oes. Apples, Kono Coffee. LIQUOR. Ookulian (pronounced O-ku-Ie-on) Hawaiian Pipe of Friendship. Hawaiian Tea. 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 t:he 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. ievf 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 consid- ered 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 friend- ship, which is a small pipe made from shark's teeth. INDEX BKKK. 484, Braised k la Bignon. 494, Steak, duchesse. ■483. en daube. 497, green peppers. 482. k la flamande. 493, k la moelle. 479. k la mode. 495, k la parisienne. 478, k la morlaisienne. 488, pie k I'amfiricaine. 481, k rOrsini. 487, pie k I'anglaise. 480. k la Providence. 541, Stewed beef, Dufour. 485. Russian sauce. 540, k I'^gyptienne. 490. Corned, with kale-sprouts. 543, k la marseillaise. 489. and spinach. 542. k la turque. 531. hash en bordure. 503, Tenderloin of beef, broiled. 529. au gratin. 504, k la ch6ron. 528. k la polonaise. 506, k la florentine. 530, k la zingara. 508, aux gourmets. 1359. Hamburg steak, raw. 505, k la nivernaise. 526, Russian sauce. 1388, k la Stanton. 5P2, Minced beef k la Catalan. 507, k la Trianon. 501. k la portugaise. 523, piqut k la Bernardi. 500; k la proven5ale. 516, k la duchesse. 512, Mignons filets k la Bernardi. 521, k I'fegyptienne. 513. k la boh6mienne. 519, k la Hussard. 1389. k la Brown. 517, k la portugaise. 1364, k la Lorillard. 518, k la proven9ale. 511. marinated, Russian sauce. 522, k la Richelieu. 510, k la moelle. 520, k la Sfevigne. 514, k la parisienne. 532, Tongue of beef k la gendarme 515, aux pommes parisienne. 535. a la jardinifere. 509,- k la Pompadour. 538, milanaise. 527. Roast. 534, napolitaine. 539, Roulade k I'fecarlate. 537, with risotto. 498. Sirloin piqufe, k la bordelaise. 533, sauce piquante. 499, marrow sauce. 536, with spinach. 486, Smoked beef k la creme. 544. Tripe k la bordelaise. 524, Steak, porterhouse. 545. k la cr6ole. 525, " double. 548. k la lyonnaise. 492, sirloin, k la bSarnaise. 547. k la mode de Caen. 491, k la bordelaise. 546. k la poulette. 496, aux cSpes. COFFEE, CHOCOLATE, AND TEA. 1263, Coffee, essence. 1348, how to roast. 1349, how to make. 1350, Caf6 noir k I'Alexander Great. 1351, Caf6, au lait. 1352, au lait k la St. Gottardo, 1353, glac6. the 1354, Tea. 1355, ^ 1^ Russe. 1356, Chocolate. 1357, au lait k la George Wash- ington. 1391, Mazagran aiaG6n6ral Bugeau. 1292, kla. G6n6ral Dufour. 419 420 INDEX. DKSSERXS PASTRY, 1207, Almonds, how to prepare 1169, Apples, with rice. JELLIES, ICES, PRESERVES, ETC. 1 1 84, Cakes, wheat. 1167, Charlotte, apple. 1262, au caffe. 1 261, 1168, 1080, 1200, 1124, baked. 1190, Batter, for fritters. II 85, for frying. 1270, Blanc-manger S, la Josephine Delmonico. 1205, Cakes, allumettes. 1224, almond. 1239, " fancy. 1208, " glacis. 1211, apple. 1216, baba. 1217, " au madfere. 1218, " creme vanille. 1235, biscuits, almond. 1234, " ambroisienne. 1231, " cuillfere. 1233, " livornaise. 1232, " Richelieu. 1201, brioches. 1203, • " 3, la Cond6. 1204, " fluttes, 1202, " small. II 83, buckwheat. 1236, chaussoris. 1246, choux a, la crfeme. 1221, galette. 1213, gingerbread. 1220, home-made. 1231, lady-fingers. 1209, macaroons, bitter. 1210, " sweet. 1226, madeleine. ■» 1227, " printanifere. 1228, Milan. 1223, mille-feuilles. 1238, petites bouch^es' a la Mme. Astor. 1237, petites bouchfeesdes dames. 1225, pithiviers. 1 1 93, pound. " 1222, rice. 1230,1 rice & la Mazzini. I22g, rum. 1197, savarin. 1 199, " a I'anglaise. 1198, ' " hot. 1215, short, blackberry. 1214, " strawberry. 1212, St. Honorfe ^ la Rose Del- monico. 1195, sponge. 1196, waffles. 1194, wedding. russe. small. Currants, cleaning. Cream S. I'anglaise. IZ58, au cognac. 1259, ^" curagoa. 1256, au kirsch. 1257, ^'^ maraschino. 1260, en mousse. 1253, " " au caf6. 1255, " " au rhum. 1242, pS.tjissi§re. 1252, renversfee. 1254, whipped S. la vanille. 1176, Croustade of rice. 1313, Cup, champagne. 1314, claret. II22, Dumplings, baked apple. 1127, boiled applfe. 1126, boiled apricot. 1125, boiled peach. 1241, Eclairs, 1244, au cafS. 1243, au chocolat. 1245, vanilla. 1 191, Fritters, apple. 1192, vanilla. 1269, glace, royale. 1206, " " for allumettes. 1277, Ice-cream, banana. 1286, biscuits glacfes. 1287, biscuits Tortoni. 1299, charlottes glacfees. 1300, charlottes panach6es. 1272, chocolate. 1273, • coffee. 1278, . lemon. i2go, macaroon. 1298, macSdoine & la Cavour. 1301, meringues glac^es. 1302, meringues panachfies. 1292, napolitaine. 1295, parfait au caffe. 1276, peach. 1275, pistache. 1370, plombiSi* \ la Hamilton. 1294, " ^ la Kingman. 1291, pudding a. la Frances Cleve- land. 1288, pudding a. la diplomate. 1289, plum pudding k la Glad- . ston;. INDEX. 421 1274. Ice-cream, strawberry. 1085, Pies, rhubarb. I37I. tutti-frutti i. la General 1095, strawberry. Harrison. 1342. Preserves, apples. 1293. tutti-frutti. 1387. " I27I, vanilla. 1381. blackberries and whortle- 1327. Jelly, apple. berries. I32I, brandy. 1347. cherries. 1322, champagne. 1377. '* 1326, currant. 1344. green-gages. 1379. '* 1378. gooseberries. I3I9. kirsch. 1340, peaches. 1323. kUmmel. 1385, •* 1325. Marcella wine ^ la Castel- 1 341. pears. lar. 1385. " 1324. Rhein wine. 1374. pineapples. I320, Jamaica rum. 1343. egg-plums. 1318, sherry wine. 1383- " 1247. Meringues. 1380, raspberries. 1248, apple. 1346, " 1249, a la Ch. C. Delmonico. 1376, rhubarb. I25I, i l!helv6tienne. 134s. strawberries. I250, shells. 1373. " 1266, Nougat. 1152, Puddings, apple 4 1'helvfetienne 1267, pyramid. 1151. apricot a la Richelieu. Il82, Nouilles or noodles. 1132, bread. 1297, Oranges glac6es ^ la Geo. Re- 1 164, cabinet h. la Sadi-Carnot. nauldt. 1166, caramel. 1 1 86, Pancake, French. 1 146, chocolate. 1187 " a, la gel6e. 1147. cocoanut. 1188, German. 1154. custard. 1 1 89, " with apples. 1135. Diaz. 1076, Paste, feuilletage or puff. 1 1 29, diplomatic. 1078, foundation. 1137. English, baked. 1077. for pies. "44. farina. 1079, Pastry-bag. "39. prench & la Delmonico. 1240, Pate-i-chou. 1161, fruit. 1331. Peach marmalade. "59. a la U. S. Grant. 1083, Pies, apple. "45. Indian. 1103, apple meringue. "57. lemon. 1097, blackberry. "34. maraschino. 1098, cherry. "55, N'elson. IIOI, cocoanut. "58, orange. 1 104, cranberry. "50, peach ^ la Richelieu. 1090, fresh currants.'' 1148, pineapple k la Richelieu. IIOO, custard. "63, plum. logi, gooseberry. "43. rice. 1093, green-gage. "3°. rice and orange. 1089, huckleberry. 1 140, sago. 1086, lemon. 1141, tapioca. II02, lemon cream. 1142, vermicelli. II05, Martha Washington. 1306, Punch h la Cardinal. 1082, mince. 1307, champagne. 1092, peach. 1312, 4 la Czarina, hot. 1084, pear. 1303. a la Lorenzo Delmonico. 1088, pear, open. 1310, k la franfaise, hot. 1087, pineapple. 13". a, la, fran9aise, iced. 1094, plum. 1305. kirsch. 1099, pumpkin. 1308, k la Lalla Rookh. 1096, raspberry. 1304, Roman. 422 INDEX. 1309. Punch, en surprise. 1337. Stewed plums. 1 1 70, Rice au lait d'amandes. 1330. prunes a la Dufour. II7I, i I'Airolo. 1338, quinces. II72, i la bonne femme. 1265, Sugar, burned. Ii8l, a la Cond6. 1264, ' ' cooked. 1296, a. la Croce. 1339. Syrups for preserving fruits. 1173, a la Czar. 1 1 20, Tarts, apple. 1 1 80, i la f rangaise. 1 108, apricot. * "79. 3. I'indienne. 1119, b ackberry. 1177. with milk. iiii, cherry. 1175. timbale, iced, a la Turqfle. 1116, cranberry. 1178, 1121, Frangipani. 1081, Raisins, cleaning. 1 107, green-gages. 1131, Sauce, anglaise a I'orange. 1 1 14, gooseberry and currant. 1328, apple. i"3. huckleberry. 1128, apricot. 1 106, peach. 1165, a la Carnot. 1 109, pear. "53, Chaufausen. "15. pineapple. 1329. cranberry. mo, plum. "33. cream. 1118, raspberry. i2ig, cream a la vanille. III2, rhubarb. 1156, Daniel Webster. III7, strawberry. "36. Diaz. "74. Turban of apples. 1 160, U. S. Grant. 1285, Water-ice, apricot. "23, hard. 1282, cherry. "49. kirsch. 1279, lemon. Ii2g, punch. 1280, orange. 1162, rum. 1284, peach. "38, sabayon au mad^re. 1283, pineapple. 1332, Stewed apples. 1281, raspberry. 1335. apricots. 1316. Water-melon, k la Jos6 Paez. 1336, green-gages. 1315. a la Romero. 1334. peaches. 1317. 4 la Seward. 1333. pears. EO GS > . 443. Eggs a. I'alsacienne. 1366, Eggs a la post. 444. a I'aurore. 436. en panade. 416, k la bechamel. 431, \ au parmesan. 447. a, la Bennett. 417. a la pauvre femme. 432, a la bonne femme. 433. k la paysanne. 4". a la bourguignonne. 445. k la polonaise. 414. brown butter. 422, k la proven9ale. 427. with celery. 434. a la rfegence. 442. a, la chipolata. 438, k la reine. 449. duchesse. 446. Rpbert sauce. j 423. en filets. 429, with tarragon. 424. a la finoise. 419. k la tripe. 418, au gratin. ■428, with truffles. 448. a la Hyde. 439. k la turque. 440. a. I'impferatrice. 41S. au solei . 430. with livers. 441. k la Suisse. 410, a la Livingstone. 420, k la Vanderbilt. 435. with melted cheese. 421, k la valencienne. 437. ^ la Meyerbeer. 412, fried. 425, au miroir. 413. for garnishing. 426, with mushrooms. 458, Omelet, asparagus-tops. INDj:X. 423 466, Omelet k la bonne femme. 467. Omelet, raspail. 477. c^lestine. 470, rfegence. 460, with cSpes, 476. rum. 469. cheese. 468, sardine. 464, chicken liver. 465. sausage. 455. crab. 461, smoked beef. 453. crawfish. 474. soufflfee. 472. 4. 1'espagnole. 475. sweet. 451. with fine herbs. 456, tomato. 459. with green peas. 457. tomato a, la provengale. 462, ham. 471. a la Vaiiderbilt. 463. kidney. 404. Poached eggg. 476. au kirsch. 405. Scrambled eggs. 454. lobster. 406, asparagus-tops. 473. mexicaine. 409. a. la chicor^e. 452. oyster. 408, smoked beef. 450. plain. 407. truffles. KI^ 5H ■ 341. Bass a la bordelaise. 309. Halibut, boiled. 343. & la chambord. 310. steaks, mattre d'hfitel. 342, with white wine. 357. Lobster a I'amfericaine. 336. Bluefish k I'icarienne. 360. a la bordelaise. 337. ^ I'italienne. 361, en brochette au petit sal6. 338. ^ la vfenitienne. 364. broiled. 340, Bouille-4-baisse ^ la marseil- 363. broiled, ravigote sauce. laise. 362, en chevreuse. 301, Breaded fish; how to prepare. 365. croquettes. 391. Canap6 Lorenzo. 366, cutlets, Victoria. 377. Clams a, la marinifere. 358. au curry. 300. how to serve. 359. a la Newburg. 376, stuffed. 1358, a la Rushmore. 389. soft shelled a, la Merrill, 367. stuffed. 390. " " a. la Newburg. 329. Mackerel, broiled, maitre 352, Codfish, boiled, oyster sauce. d'hStel. 345. bonne femme. 331. aux fines herbes. 346. pjcked-up. 330. en papillotes. 349. tongues, beurre noir. 378, Mussels a la marinifere. 350, fried. 379. a la poulette. 348, " how to blanch. 388, Oysters a la Baltimore. 351. *" a la poulette. 385, en brochette au petit sal6. 373. Crabs k I'anglaise. 382, btt)iled. 370, deviled. 299. a I'Alexandre Dumas. 371. a la St. Jean. 380, fried. 372, a, la St. Laurent. 386, a la mali. 369. soft-shelled, broiled. 384, a la Pompadour. 368, ■' " fried. 383, a la poulette. 332, Eels, en matelote. 298, how to serve. 334. " normande. 381, a la Villeroi. 333. " 4. la parisienne. 1367, a la Arthur Sullivan. 335. how to blanch. 375. Oyster-crabs fried. 347. Fish balls. 374. a la poulette. 347. a, la Mrs. Harrison. 387. Oyster patties. 398, Frogs, broiled. 304. Salmon, Colbert. , 401, 4 I'espagnole. 364. croquettes. 400, fried. 306, a la g^noise. 399. i, la poulette. 303, oyster sauca. 424 INDEX. • 302. Salmon, en papillotes. 394. Snails a I'italienne. 305. a la rfigence. 395. k la proven9ale. 307. rolled a, rirlaridaise. 324. Sole,, di6ppoise. :' 3o8, tails, broiled. 322, fillets, Jcinville. 344. Salt Cod a la biscaSnne. 323. fine herbs. 403. Sardines on toast. 320. fried, sauce Colbert. 392, Scallops, brestoise. 319. au gratin. 326. Shad, maltre d'h6tel. 317. ^ I'hollandaise. 327. with sorrel. 321. a, la Horly. 328, vert-pr6. 318, normande. 402, •roe, with, bacon. 396, Terrapin k la Baltimore, 339. Sheep's-head ^ la crtole. 397. k la Maryland. 325. Skate au naturel. 397. k la Newburg. 353. Smelts k la bfearnaise. 312, Trout a la Cambacferes. 356. au gratin. 313. k la Chambord. 355. stuffed. 315. with fine herbs. 354. ^ la toulouse. 314. maitre d'h6tel. 1393. h. la Van Volkenburgh. 316. en papillotes. 393. Snails i la bourguignonne. 3". shrimp sauce. KO RC K iVL K ATS . 229, Forcemeat, American. 226, chicken, 225, chicken a la crSme 324, clam. 223, crab. 221, godiveau. 222, Forcemeat, lobster. 228, partridge. 227, quenelles of fish. 220, sausage. 218, Fumet of game. 1372, Frogs' legs k la Merrill. QAMK. 8gi, Antelope chops, port-wine sauce. 8go, steak, Russian sauce. 832, Canapes for roast game. 875, Canvas-back ducks broiled. 874, roasted. 833, Croquettes a la P6rigueux. 839, Doe-birds, broiled. 841, roasted k I'africaine. 840, k I'amfericaine. 838, plain, 842, ■ salmi k la gastronome. > 1369, Game pie k la Levi P. Morton. 894, Gibelotte of hare. 854, Grouse, broiled with bacon. 1390, k la Pomeroy. 852, , roasted, plain. 853, k la Sam Ward. 855, salmi k la parisienne. 856, a la Walter Scott. 857, k la florentin, 858, supreme k la Richelieu, 895, Hare fillets, poivrade sauce. 893, civet k la fran^ise. 892, roasted plain. 845, Partridge, braised with cab- bage. 847, Partridge, braised with celery satice. 844, broiled k I'amfericaine. 843, roasted, bread sauce. 849, chartreuse of. 848, saute k la chasseur. 846, k la financiSre. 851, supreme k la Godard. 850, Pferigueux. 866, Plovers, broiled. 865, roasted plain. ^ 867, salmi, maison d'or. 863, Ptgirmigan, broiled. 862, roasted plain. 864, salmi k la chasseur. 836, Quails, braised, celery sauce. 835, broiled with bacon. 837, k la financifere. 834, roasted plain. 876, Red-head ducks, broiled. 876, roasted plain. 877, Reed-birds. 869, Snipe, broiled. 868, roasted plain. 870, salmi k la moderhe. 860, Teal duck broiled. 86i, salmi k la r^gence, INDEX. 425 859, Teal duck, roasted plain. 878, Venison, saddle, currant jelly. 885, chops, pur6e of chest- nuts. 887, civet h. la fran9aise. 886, civet, poivrade sauce. 888, civet i la parisienne. 889, pie 4 I'analricaine. 879, steak broiled. SSi, Venison steak, Colbert sauce. 884, currant jelly. 880, Londonderry sauce. 883, mashed potatoes; 882, purfee of chestnuts. 872, Woodcock broiled. 871, roasted plain. 873, salmi 4 la chasseur. aARNI3HINaS. 254. Bouquet, how to prepare. 249, Garnishing Mon 143. Fine herbs cooked. 230, mushrooms. 144. raw. I75>^, normande. 231. Garnishing Bayard. 240, parisienne. 243. bordelaise. 245, a la Patti. 242, cepes. 235, rfegence. 232, chipolata. 253. Robinson. 247. 4 rScarlate. 252, rouennaise. 246, financifere. 236, St. Nazaire. 238, Godard. 248, Stanley. 241, gourmets. 250, soubise. 237. grecque. 239. tortue. 244> marrow. 234. valencienne. 251, milanaise. 233. Vanderbilt. MORS D OKXJVRES. 285, Anchovies, Norwegian. 284, in oil. 280, on toast. 270, Bouch6es a la reine. 269, Canap6 Madison. 281, Caviare- on toast. 291, Celery, frizzled. , 290, in glass. 271, Coquilles of chicken A I'an- glaise. 272, of oysters au gratin. 268, Cromesquis aux truffes. 276, Croquettes, chicken, with truf- fles. 278, foie-gras. 277, of game. 279, of macaroni. 264, Croustades a la rfegence. 265, de riz a la Victoria. 289, Cucumbers. 274, Lamb sweetbreads en caisses. 287, Mortadella. 275, Oysters en petites caisses. 273, Oysters in shells ai'anglaise. 266, Patties a I'anglaise. 267. ortolans. 292, Radishes, how to prepare. 293, remarks on. 257, Salpicon au chasseur. 256, a la financifere. 258, of lobsters, shrimps, &c. 259, montglas. 255, royale. 260, sauce madSre. 283, Sardines in oil. 286, Sausage de Lyons. 261, Timbales a I'lcossaise.. 262, de nouilles a la g^noise. 263, a la Schultze. 282, Tunny-fish, pickled. 288, Tomatoes, side dish. 294, Welsh rarebit. 297, au gratin. 296, gherkin-buck. 295, golden buck. 4-26 INDEX. LAMB. 675, Ballotin of lamb, with peas. 702, Breast, jardinifere, 674, Brochette & la Dumas. 681 , Chops A la Signora. 682, 3 la Robinson. 683, maison d'or. 684, clichy. 685, maintenon. 686, Villeroi. 687, MassSna. 679, Croquettes a la Patti. 680, Croustades of kidneys with mushrooms. 676, Curry of lamb, asparagus- tops. 678, h. la Creole. 677, a. I'indienne. 6go, Epigrammes of lamb 4 la chicorfee. 691, a la louisiannaise. 68g, a la mac^doine. 692, a la soubise. 672, Fries a la diable. 67J3> " tomato sauce. 701, Haricot of lamb a la Provi- dence. 700, Hashed lamb a la polonaise. 713, Kidneys, with bacon. 714, Kidneys, with c^pes. 712, Colbert sauce. 715, deviled. 585, Loin of lamb, roasted. 688, Minced lamb a I'anglaise. 1360, Mignohs of lamb, sauce b^ar- naise. 693, Shoulder of lamb h I'africaine. 699, a la flamande. 696, a la jardinifere. 697, a la mac6doine. 694, a la purfie normande. 698, a la rouennaise. 695, stuffed tomatoes. 1361, Spring lamb, roasted. 716, Lamb steak, piir^e of peas. 717, sauce piquante. 718, a I'am^ricaine. 705, Stewed lamb, Lima beans. 709, string beans. 711, a la Creole. 707, aux flageolets. 704, a la fran9aise. 710, a la louisiannaise. 703, oyster-plant. 708, a la parisienne. 706, with peas. NIUTTON. 645, Chops a I'africaine. 585, 643, breaded. 665, 644, bretonne. 666, 646, napolitaine. 670, 642, a la provengale. 668, 647, soyer with potatoes. 667, 652, hashed a la zingara. 671, 653, " au gratin. 664, 661, Kidneys aux petit sale. 669, 663, sautes a I'italienne. 654. 662, sauce madfere. 655, 648, Leg, roasted plain. 660, 648, a la portugaise. 657, 649. a la Cond6. 658, 650. bretonne. 659. 651, caper sauce. 656, , Loin, roasted. Saddle of mutton, Colbert. currant jelly. duchesse. Londonderry sauce. sauce poivrade. with potatoes. roasted plain. , a la S6vignS. , Sheep's feet a la poulette. , Stewed Mutton, fermifere. , Stew, Irish. marseillaise, portugaise. with potatoes. Splferino. INDEX. 427 PORK 754, Bacon, broiled. 748, Pork chops, apple sauce. 719, Black sausages, mashed pota- 744. broiled. toes. 747. a la diable. 721, Ham, boiled plain. 743. plain. 753. broiled and fried. 745. sauce piquante. 722, for family use. 749. purfee of peas. 723. roasted, champagne sauce. 750, purfee of potatoes. 724. " corn a la creme. 746, sauce Robert. 725, " with spinach. 752, Pork and beans. 726, Pig's cheek, with spinach. 751. roasted. 734, Pigs' feet, boned. 741. tenderloin. 730. & la Boston. 736, Sausages a I'anglaise. 729. sauce piquante. 738, a la bourguignonne. 731. lb la poulette. 739. with cabbage. 728, sauce Robert. 740, a la gastronome. 727. St. Hubert. 737. a ritalienne. 733. stuffed, madeira sauce. 735. with white wine. 732. P6rigueux. 720, Suckling pig, apple sauce. 742, Pork Andouillettes. POXJL JT\ ^Y. 785, Chicken 4 la Maryland. 771. Chicken saut^, a la marengo. 784. with rice. 773. a la parmentier. 781, fricass6 %. I'amfiricaine. 777. a la rfegence. 780, k la reine. 774. with tarragon. 779. boiled 4 la Providence. 1363. a la Ranhofer. 756, broiled with bacon. 787. supreme a la Bayard. 764. cromesquis a la Richelieu. 789. a la Patti. 765, 4 la reine. 788, 3 la reine. 760, croquettes a I'ficarlate. 790, a la Rothschild. 761, a la P6rigour- 786, a la toulouse. din. 82«, Duck a I'Amfericaine. 759. a la P^rigueux. 824, roasted, apple sauce. 758, a la reine. 825, a la rouennaise. 762, croustade a la Dreux. 826, salmi a I'amfericaine. 763, of livers au ma- 829, a la bourgeoise. dfere. 828, a la chasseur. 794. curry a la crfeole. 831. a la marfichale. 793. a I'espagnole. 830, a la montglas. 792. a I'indienne. 827, with olives. 766, legs a la diable. 808, Goose, stuffed with chestnuts. 769. livers, with bacon. 815. Pigeon cutlets a la Victoria. 770. a ritalienne. 820, Squabs a I'amSricaine. 767. au madfere. 818, ballotin a I'italienne. 768, with mushrooms. 817. broiled with bacon. 783. pillau a la cr6ole. 821, a la chipolata. 782, a la turque. 822, en compote. 757. pot-pie. 819, en crapaudine. 755. roasted plain. 816, roasted, plain. 778. saute a la boh6mienne. 809, Timbale of foies-gras, laga 776. 775. a la bordelaise. dJire. a la chasseur. 791. Turban of chicken a la Cleve 1362, a la Ch. C. Delmonico. land. 772. a I'hongroise. 795, Turkey a I'anglaise. 42 8 INDEX. 799, Turkey, boiled S, la Baltimore! 796, celery sauce. 798, egg sauce. 797, oyster sauce. 766, Turkey legs a la diable. 800, Turkey roasted and stuffed. 800, roasted plain. 813, boned, a la prosperity of America. 814, jelly, for boned turkey. 8o6,Turkey'breast a la chipolata. 807, breast a la Robinson. 802, hashed a. la bfechamel, 805, hashed en bordure. .804, hashed a la crSme. 803, hashed a la polonaise. 801, hashed a la royale. 810, vol-au-vent k la financifere. 812, a la reine. 811, a la toulouse. SALADS. 1037. Anchovy. 1075, Japanese. 1038, Barbe de Capucine. 1056, Lamb-tongue. 1039, Beef. 1059, Lettuce and cream. 1040, Cauliflower. 1058, and eggs. I04I, Celery. 1057, plain. 1042, mayonnaise. 1060, and tomatoes. 1043, Chapon for salad. 1061, Lobster. 1044, Chicken. 1062, a la Plummer. 1046, Chicory au chapon. 1368, a la Boardman. 1045. f>lain. 1063, Mac^doine. 1047, Crab. 1673, Potato. 1050, Dandelion and beet-root. 1064, Romaine. 1051, a. la Contoise. 1065, Russian. 1049, ■ with eggs. 1066, Salmon. 1048, plain. 1067, Shrimp. 1053. Doucette with beet-roots. io58, String-bean. 1054, with eggs. 1069, SuSdoise. 1052, plain. 1070, Toijiato, French dressing 1055. Escarole. 1071, mayonnaise. 1074, Herring. 1072, Watercress. 1036, Italienne. 1 SAU CKS. 146, Butter, anchovy. 200, Sauce celery. 150, crawfish. 212, Chambord. 148, horseradish. 204, champagne. 149. .;, , lobster. 197, chasseur. 145. maitre d'h6tel. 190, Colbert. 147. ravigote. . 199, crapaudine. 210, Sauce allemande. 181, cream. , 163, anchovy. 185, demi-glace. 168, apple. 198, diable. 182, a I'aurore. 183, duchesse. 166, bfearnaise. 189, duxelle. 154, bfechamel. 161, egg. 186, bordelaise. ■ « .151, espagnole. 162, bread. 187, g6noise. 159. black butter. 170, ■ green. 157. drawn butter. 196, hachfee. 155. melted butter. > i6o,- hollandaise. t56. nut-brown butter. 164, horseradish. 651, caper. 174, Indian. , INDEX. 429 i88, Sauce Italian. 184, Sauce princesse. I5«. lobster. 2og, remoulade. 185, madeira. 192, Robert. 177. maitre d'hotel, li^e. 211, Russian. 180, matelote. I93i salmi. 206, 'mayonnaise. 178, shrimp. 169, mint. IT. supreme. 213. montglas. 172. tarragon. 202, mustard. 207, tartare. 195, napolitaine. ' 205, tomato. 175. normande. 176, toulouse. 173. oyster. 167, trianon. 165. percillade. 152, veloutfe. 191, Pferigueux. 179. vfenitienne. 203, piquante. 208, Victoria. 194. poivrade. 153. ViUeroi. 598, poulette. 201, vinaigrette. SOUPS 5. Beef it. I'anglaise. 126, Consommfe Patti. 6, & l'£cossaise. 113. princesse. 8, Bisque of clams. 109, printanier. 9. of crabs. 121, printanier Colbert. 10, of lobster. 124, printanier royale. I, Bouille-^-baisse. 100, pure. 2, Brunoise. 129, aux quenelles. 3. with rice. 123, Rachel. 4. with sorrel. 115, renaissance. 7. Busecca. 107, royale. 65, Chicken a la Creole. io4j semoule, or tapioca. 64, 4 I'hollandaise. 105, semoule ^ la creme. 68, with leeks. 106, Sfevignfe. 67. I'okra. 122, su^doise. 63- ^ la pi£montaise. 84. Cream 4 I'allemande. 66, a la portugaise. 72, of artichokes. 62, i. la Richmond. 70, of asparagus. 69, 4 la4urque. 77. ^ of barley. ^ of cauliflower. 14. Chiffonade. 73. 132, for soups. 71, of celery. 13. Chowder, clam. 86, of celery a I'espagnole. 12, fish. 82, of chicken. 116, Consomm6 a I'africaine. 83, of game. 117. ^ I'andalouse. 88, of lentils 4 la majordomo 119, i, I'anglaise. 87, of lettuce. 118, c61estine. 75, of Lima beans. 128, chatelaine. 74. Palestine. 120, Colbert. 76. of Gried peas. 108, Deslignac. 78, of rice. no, d'Orleans. 79, of sorrel. 114, Douglas. 81, of sorrel, fermifere. lOI, Dubourg. 80, of sorrel with rice. 125. duchesse. 85, of turnips. 112, Garbaldi. II, Croute-au-pot. III, imperial. 134, Croutons soufBfees. 102, Mass^na. 133, for soup. 127. napolitaine. 25, Frogs k I'espagnole. 103, aux pdtes. 22, Giblets 4 I'anglaise. 430 INDEX. 21, Giblets with barley 95, Potage a la McDonald. 20, a r^cossaise. 98, of rice a la maintenon. ig, with rice. 97, a la Montmorency. i6, Green turtle. 94, a la Windsor. 18, clear. 45, Puree bretonne. 15, how to prepare. 91, of chestnuts a la jardinifere. 24, Gumbo of crabs. 48, Condfe. 23, with frogs. 47, Crfecy. 28, Jardinifere. 46, faubonne. 27, Julienne. 49, of gceen peas. 36, Menestra. 43, Jackson. 32, Mikado. 50, Mongole. 17, Mock turtle. 44, parmentier. 30, Mutton with barley. 89, of partridge a la Destaing. 31, 3 rScossaise. go, a la gentilhomme. 34, Mulligatawney. ' 92, soubise with white beans. 45, a la Delmonico. 131, of chestnuts. 37, Napolitaine. 55, Russe. 130, Onion. 29, Shin of beef, li6e. 40, Ox-tail a I'anglaise. 41, Sorrel, asparagus-tops. 38, with barley. 42, with rice. 39, a. r^cossaise. 56, Spaghetti with tomatoes. 26, Oyster. 61, Terrapin. 53. Paysanne. 60, how to prepare. 54, Pot-au-feu. 58, Tomatoes a I'andalouse. 52, Printanier chasseur. 57, with rice. 51, grenat. 59, with sago. 93, Potage a la diploraate. 33, Westmoreland. 96, a la Dorsay. 99, White broth. STOCKS. 217, Chicken essence. 140, Marinade, raw. 216, Clear gravy. 137, white. 142, Court bouillon. 141, Meat-glaze 215, Duxelle. 138, Mirepoix. 214, Fish broth. 136, Roux, brown. 2ig, Game. 135. white. % 139. Marinade, cooked. VE .AL. 549. Blanquette of veal. 637. Calf's head plain. 553. a I'ancienne. 639. a la poulette. 552. with nouilles. 641, en tortue. 550. a la reine. 640, a la vinaigrette. 551, with peas. 583. Calf's liver, braised. 591. Braised noix of veal en daube. g^ise. 590. a la Providence. 584, broiled with bacon. 596. Breast of veal a la milanaise. 582, saut6 a I'alsacienne. 554> Brisotin of veal. 580, a I'italienne. 555. a I'ecarlate. 581, a la provenjale. 556, nantaise. 597. Calf's feet, naturel. 557. Calf's brain, black butter. 599. sauce piquante. 559. fried, tartare sauce. 598. a la poulette. 558. a la vinaigrette. 600, sauce remoulade. 638, Calf's head a la Cavour 567. Curry of veal a I'indienne bour- INDEX. 431 562. Cutlets ^ la marSchale. 611, Sweetbreads, aux cSpes. 563. a la milanaise. 617, a la Colbert. 560. a la Pagasqui. 608, a. la duxelle. 566. en papillotes. 603, ^ la iinanci^re. 565, a la Philadelphia. 614, i la Godard. 561, El la St. Cloud. 612, aux gourmets. 563, breaded, tomato ^uce. broiled. " 615, a la montglas. 564. 609, with mushrooms. 569, Escalops of veal a la duxelle 613. i. la parisienne. 571. & la chicorfee. 6i8, a. la Pompadour. 572. a I'italienne. 605. au salpicon. 568, plain. 604, with sorrel. 573. a la proven5ale. 606, soubise. 574, ^ la Richelieu. 607, with spinach. 570, with stuffed peppers. 622, coquilles S la cardinal. 579, Fricandeau ^ la morlaisienne. 621, % la Dreux. 577. with sorrel. 623, a la reine. 578, with spinach. 620, croquettes with peas. 589. Grenadins of veal ^ I'africaine. 6ig, a la Perigueux. 587, a la chipolata. 629, Stewed veal, bourgeoise. 586, puree of peas. 632, a la chasseur. 588, a la S6vign6. 626, a la grecque. 585, Loin of veal, roasted. 624, a la Marengo. 576. Minced veal a la biscaenne. 630, with oyster-plant. 575. a la Catalan. 631, with peas. 595. Panpiette of veal ^ la duxelle. 627, a la portugaise. 594. purSe of chestnuts. 625, a la proven9ale. 593. 4 l'6carlate. 628, ■ a la Solferino. 592, k la faubonne. 636, Tendron of veal a la chipolata. 601, Sweetbreads, how to blanch. 635. a la morlaisienne. 610, a la bearnaise. 633. a la nantaise. 602, braised. 634, with sorrel. 616, a la Catalan. VBOKTABIvES. 896, Artichokes a la Barigoul. 921, Cabbage and pork. 898, a la duxelle. 919. stuffed. 903. a la florentine. 931. Cardons a la moelle. 899, fried. 927. Carrots and cream. 900, with sauce. 925, Cauliflower with butter. 897. stewed. 926, au gratin. goi, stuffed. 928, Celery a la bonne femme. 902, a la vinaigrette. 929. with cream. 904, Asparagus, Sauce hollandaise. 930. a la moelle de bceuf. 906, a la tessinoise. 932. Chicory, cream sauce. 905. a la vinaigrette. 934. for garnishing. 375. canned. 933. with gravy. » 966, Barley fritters. 962, Corn, boiled. 950, Beans panachSes. 964. saut6 au beurre. 910, Beet-roots, boiled plain. 963. a la creme. 911, sautSes au beurre. 965. fritters. 912, a la creme. 1375. canned. 922, Brussels sprouts au beurre. 936, Cucumbers a la bechamel 923. a la creme. 938. for garnishing. 917. Cabbage, blanched. 936, a la poulette. 918, with cream. 937. stuffed. 920, for garnishing. 908, Egg-plant, broiled. 432 INDEX. 907, Egg-plant, fried, gog, stuffed. 1365, Flageolets sautes au beurre. g76, Green peas a I'ancienne mode. 978, ^ I'anglaise. 981, with bacon. g7g, a la bourgeoise. g8o, with cream. g77, a la fran5aise. 1034, Hominy, boiled. 1035, fried. 1033, Jardiniere. g52, Lima beans. 1375, canned. 954, Macaroni a, la crSme. 955, au gratin. 956, a. I'italienne. 958, a la inilanaise. g57, a la napolitaine. 1032, Mac6doine of vegetables. gi3, Mushrooms 3. la bordelaise. 916, broiled on toast. '915, saut6s a. la crime. 914, on toast. 1030, Okras, boiled. 1031, sautes ^ la Creole. g68, Onions, with cream. g69, fried. 972, for garnishirig. 971, • minced. 970, stuffed. 1021, Oyster-plant, fried, loig, a la poulette. 1018, saut6s au beurre. 1020, a la creme. 1382, Peas, canned. 988, Potatoes a, I'anglaise. 987, a I'anglaise a crft. ' g8g, with bacon. gg6, balls, looi , bignon. 982, boiled plain. 983, broiled, loog, chateau. g97, croquettes. 1006, duchesse. 993, fried. 1000, gastronome. 984, gfenevroise. 1012, a la Hanna. 1002, hashed. 1003, with cream. 1004, au gratin. ggg. Potatoes, hollandaise. ' 990, Italian. 1013, julienne. 991, lyonnaise. 985, maitre d'h6tel. 998, mashed. 1014, en paille. 986, parisienne. 997, quenelles. 1007, a la rice, loi I , Saratoga. 995, sautfees. 995, au beurre. loio, soufflfees. 992, stuffed. 1005, en surprise. 1008, Windsor. 951, Red beans a la bourguignonne. 1015, Rice boiled, plain. 1016, a, la Ristori. 1017, Risotto a la milanaise. 1022, Succotash. ' 974, Sorrel au gras. 973, au maigre. 924, Sourkrout. 961, Spaghetti, au gratin. 960, a I'italienne. 959, a la napolitaine. 940, Spinach a I'anglaise. 939, blanched. 943, with gravy. 942, maitre d'h6tel. 941, vieille mode. 944, with sugar. > 948, String beans k I'anglaise. 947, au blanc. 945, blanched. 949, bretonne. 946, with cream. 1386; canned. 953, Stuffed lettuce. 975. peppers. 1026, Tomatoes a la Bock. 1025, broiled. 1029, a la marseillaise. 1024, a la reine. 1028, roasted. 1027, stewed. 1023, stuffed. 1394, with rice a la Watson. 1384, canned. 967, Turnips, with gravy.