“Taro” is sometimes cooked and eaten like potatoes and is considered very wholesome food.

The next important dish is “Raw Fish,” which are caught along the coast and eagerly eaten by the natives. Fish is also cooked in the ground, and is served on large leaves about the size of palm-leaves, called “Ti” leaves. Raw meat, raw liver, and a fragrant sea-weed form delicate side-dishes.

Coffee, within the last few years, has to a great extent been drunk as a beverage, but not so much as the Hawaiian tea, which tastes and smells like medicine.

Vegetables are also eaten, but sparingly, comprising sweet potatoes, Irish potatoes, cabbages, etc.

Fruit, the product of the Islands, is very much eaten and relished, such as guavas, mangoes, bananas, mountain-apples, oranges, etc.

The Hawaiians when eating always sit on mats. All eat out of the same calabash. After eating, it is the custom to pass the pipe of friendship, which is a small pipe made from shark’s teeth.

INDEX.

BEEF.

[484],Braised à la Bignon.
[483],en daube.
[482],à la flamande.
[479],à la mode.
[478],à la morlaisienne.
[481],à l’Orsini.
[480],à la Providence.
[485],Russian sauce.
[490],Corned, with kale-sprouts.
[489],and spinach.
[531],hash en bordure.
[529],au gratin.
[528],à la polonaise.
[530],à la zingara.
[1359],Hamburg steak, raw.
[526],Russian sauce.
[502],Minced beef à la Catalan.
[501],à la portugaise.
[500],à la provençale.
[512],Mignons filets à la Bernardi.
[513],à la bohémienne.
[1389],à la Brown.
[1364],à la Lorillard.
[511],marinated, Russian sauce.
[510],à la moëlle.
[514],à la parisienne.
[515],aux pommes parisienne.
[509],à la Pompadour.
[527],Roast.
[539],Roulade à l’écarlate.
[498],Sirloin piqué, à la bordelaise.
[499],marrow sauce.
[486],Smoked beef à la crême.
[524],Steak, porterhouse.
[525],Steak, porterhouse double.
[492],sirloin, à la béarnaise.
[491],à la bordelaise.
[496],aux cêpes.
[494],Steak, duchesse.
[497],green peppers.
[493],à la moëlle.
[495],à la parisienne.
[488],pie à l’américaine.
[487],pie à l’anglaise.
[541],Stewed beef, Dufour.
[540],à l’égyptienne.
[543],à la marseillaise.
[542],à la turque.
[503],Tenderloin of beef, broiled.
[504],à la chéron.
[506],à la florentine.
[508],aux gourmets.
[505],à la nivernaise.
[1388],à la Stanton.
[507],à la Trianon.
[523],piqué à la Bernardi.
[516],à la duchesse.
[521],à l’égyptienne.
[519],à la Hussard.
[517],à la portugaise.
[518],à la provençale.
[522],à la Richelieu.
[520],à la Sévigne.
[532],Tongue of beef à la gendarme.
[535],à la jardinière.
[538],milanaise.
[534],napolitaine.
[537],with risotto.
[533],sauce piquante.
[536],with spinach.
[544],Tripe à la bordelaise.
[545],à la créole.
[548],à la lyonnaise.
[547],à la mode de Caen.
[546],à la poulette.

COFFEE, CHOCOLATE, AND TEA.

[1263],Coffee, essence.
[1348],how to roast.
[1349],how to make.
[1350],Café noir à l’Alexander the Great.
[1351],Café, au lait.
[1352],au lait à la St. Gottardo.
[1353],glacé.
[1354],Tea.
[1355],à la Russe.
[1356],Chocolate.
[1357],au lait à la George Washington.
[1391],Mazagran à la Général Bugeau.
[1292],à la Général Dufour.

DESSERTS:
PASTRY, JELLIES, ICES,PRESERVES, ETC.

[1207],Almonds, how to prepare.
[1169],Apples, with rice.
[1124],baked.
[1190],Batter, for fritters.
[1185],for frying.
[1270],Blanc-manger à la Josephine Delmonico.
[1205],Cakes, allumettes.
[1224],almond.
[1239],almond fancy.
[1208],almond glacés.
[1211],apple.
[1216],baba.
[1217],baba au madère.
[1218],baba crême vanille.
[1235],biscuits, almond.
[1234],biscuits, ambroisienne.
[1231],biscuits, cuillère.
[1233],biscuits, livornaise.
[1232],biscuits, Richelieu.
[1201],brioches.
[1203],brioches à la Condé.
[1204],brioches fluttes.
[1202],brioches small.
[1183],buckwheat.
[1236],chaussons.
[1246],choux à la crême.
[1221],galette.
[1213],gingerbread.
[1220],home-made.
[1231],lady-fingers.
[1209],macaroons, bitter.
[1210],macaroons, sweet.
[1226],madeleine.
[1227],madeleine printanière.
[1228],Milan.
[1223],mille-feuilles.
[1238],petites bouchées à la Mme. Astor.
[1237],petites bouchées des dames.
[1225],pithiviers.
[1193],pound.
[1222],rice.
[1230],rice à la Mazzini.
[1229],rum.
[1197],savarin.
[1199],savarin à l’anglaise.
[1198],savarin hot.
[1215],short, blackberry.
[1214],short, strawberry.
[1212],St. Honoré à la Rose Delmonico.
[1195],sponge.
[1196],waffles.
[1194],wedding.
[1184],Cakes, wheat.
[1167],Charlotte, apple.
[1262],au café.
[1261],russe.
[1168],small.
[1080],Currants, cleaning.
[1200],Cream à l’anglaise.
[1258],au cognac.
[1259],au curaçoa.
[1256],au kirsch.
[1257],au maraschino.
[1260],en mousse.
[1253],en mousse au café.
[1255],en mousse au rhum.
[1242],pâtissière.
[1252],renversée.
[1254],whipped à la vanille.
[1176],Croustade of rice.
[1313],Cup, champagne.
[1314],claret.
[1122],Dumplings, baked apple.
[1127],boiled apple.
[1126],boiled apricot.
[1125],boiled peach.
[1241],Eclairs,
[1244],au café.
[1243],au chocolat.
[1245],vanilla.
[1191],Fritters, apple.
[1192],vanilla.
[1269],glace, royale.
[1206],glace, royale, for allumettes.
[1277],Ice-cream, banana.
[1286],biscuits glacés.
[1287],biscuits Tortoni.
[1299],charlottes glacées.
[1300],charlottes panachées.
[1272],chocolate.
[1273],coffee.
[1278],lemon.
[1290],macaroon.
[1298],macédoine à la Cavour.
[1301],méringues glacées.
[1302],méringues panachées.
[1292],napolitaine.
[1295],parfait au café.
[1276],peach.
[1275],pistache.
[1370],plombière à la Hamilton.
[1294],plombière à la Kingman.
[1291],pudding à la Frances Cleveland.
[1288],pudding à la diplomate.
[1289],plum pudding à la Gladstone.
[1274],Ice-cream, strawberry.
[1371],tutti-frutti à la General Harrison.
[1293],tutti-frutti.
[1271],vanilla.
[1327],Jelly, apple.
[1321],brandy.
[1322],champagne.
[1326],currant.
[1379],currant.
[1319],kirsch.
[1323],kümmel.
[1325],Marcella wine à la Castellar.
[1324],Rhein wine.
[1320],Jamaica rum.
[1318],sherry wine.
[1247],Méringues.
[1248],apple.
[1249],à la Ch. C. Delmonico.
[1251],à l’helvétienne.
[1250],shells.
[1266],Nougat.
[1267],pyramid.
[1182],Nouilles or noodles.
[1297],Oranges glacées à la Geo. Renauldt.
[1186],Pancake, French.
[1187],Pancake, French, à la gelée.
[1188],German.
[1189],German with apples.
[1076],Paste, feuilletage or puff.
[1078],foundation.
[1077],for pies.
[1079],Pastry-bag.
[1240],Pâte-à-chou.
[1331],Peach marmalade.
[1083],Pies, apple.
[1103],apple méringue.
[1097],blackberry.
[1098],cherry.
[1101],cocoanut.
[1104],cranberry.
[1090],fresh currants.
[1100],custard.
[1091],gooseberry.
[1093],green-gage.
[1089],huckleberry.
[1086],lemon.
[1102],lemon cream.
[1105],Martha Washington.
[1082],mince.
[1092],peach.
[1084],pear.
[1088],pear, open.
[1087],pineapple.
[1094],plum.
[1099],pumpkin.
[1096],raspberry.
[1085],rhubarb.
[1095],strawberry.
[1342],Preserves, apples.
[1387],Preserves, apples.
[1381],blackberries and whortleberries.
[1347],cherries.
[1377],cherries.
[1344],green-gages.
[1378],gooseberries.
[1340],peaches.
[1385],peaches.
[1341],pears.
[1385],pears.
[1374],pineapples.
[1343],egg-plums.
[1383],egg-plums.
[1380],raspberries.
[1346],raspberries.
[1376],rhubarb.
[1345],strawberries.
[1373],strawberries.
[1152],Puddings, apple à l’helvétienne.
[1151],apricot à la Richelieu.
[1132],bread.
[1164],cabinet à la Sadi-Carnot.
[1166],caramel.
[1146],chocolate.
[1147],cocoanut.
[1154],custard.
[1135],Diaz.
[1129],diplomatic.
[1137],English, baked.
[1144],farina.
[1139],French à la Delmonico.
[1161],fruit.
[1159],à la U. S. Grant.
[1145],Indian.
[1157],lemon.
[1134],maraschino.
[1155],Nelson.
[1158],orange.
[1150],peach à la Richelieu.
[1148],pineapple à la Richelieu.
[1163],plum.
[1143],rice.
[1130],rice and orange.
[1140],sago.
[1141],tapioca.
[1142],vermicelli.
[1306],Punch à la Cardinal.
[1307],champagne.
[1312],à la Czarina, hot.
[1303],à la Lorenzo Delmonico.
[1310],à la française, hot.
[1311],à la française, iced.
[1305],kirsch.
[1308],à la Lalla Rookh.
[1304],Roman.
[1309],en surprise.
[1170],Rice au lait d’amandes.
[1171],à l’Airolo.
[1172],à la bonne femme.
[1181],à la Condé.
[1296],à la Croce.
[1173],à la Czar.
[1180],à la française.
[1179],à l’indienne.
[1177],with milk.
[1175],timbale, iced.
[1178],à la Turque.
[1081],Raisins, cleaning.
[1131],Sauce, anglaise à l’orange.
[1328],apple.
[1128],apricot.
[1165],à la Carnot.
[1153],Chaufausen.
[1329],cranberry.
[1133],cream.
[1219],cream à la vanille.
[1156],Daniel Webster.
[1136],Diaz.
[1160],U. S. Grant.
[1123],hard.
[1149],kirsch.
[1129],punch.
[1162],rum.
[1138],sabayon au madère.
[1332],Stewed apples.
[1335],apricots.
[1336],green-gages.
[1334],peaches.
[1333],pears.
[1337],plums.
[1330],prunes à la Dufour.
[1338],quinces.
[1265],Sugar, burned.
[1264],Sugar, cooked.
[1339],Syrups for preserving fruits.
[1120],Tarts, apple.
[1108],apricot.
[1119],blackberry.
[1111],cherry.
[1116],cranberry.
[1121],Frangipani.
[1107],green-gages.
[1114],gooseberry and currant.
[1113],huckleberry.
[1106],peach.
[1109],pear.
[1115],pineapple.
[1110],plum.
[1118],raspberry.
[1112],rhubarb.
[1117],strawberry.
[1174],Turban of apples.
[1285],Water-ice, apricot.
[1282],cherry.
[1279],lemon.
[1280],orange.
[1284],peach.
[1283],pineapple.
[1281],raspberry.
[1316],Water-melon, à la José Paez.
[1315],à la Romero.
[1317],à la Seward.

EGGS.

[443],Eggs à l’alsacienne.
[444],à l’aurore.
[416],à la béchamel.
[447],à la Bennett.
[432],à la bonne femme.
[411],à la bourguignonne.
[414],brown butter.
[427],with celery.
[442],à la chipolata.
[449],duchesse.
[423],en filets.
[424],à la finoise.
[418],au gratin.
[448],à la Hyde.
[440],à l’impératrice.
[430],with livers.
[410],à la Livingstone.
[435],with melted cheese.
[437],à la Meyerbeer.
[425],au miroir.
[426],with mushrooms.
[1366],à la post.
[436],en panade.
[431],au parmesan.
[417],à la pauvre femme.
[433],à la paysanne.
[445],à la polonaise.
[422],à la provençale.
[434],à la régence.
[438],à la reine,
[446],Robert sauce.
[429],with tarragon.
[419],à la tripe.
[428],with truffles.
[439],à la turque.
[415],au soleil.
[441],à la suisse.
[420],à la Vanderbilt.
[421],à la valencienne.
[412],fried.
[413],for garnishing.
[458],Omelet, asparagus-tops.
[466],à la bonne femme.
[477],célestine.
[460],with cêpes.
[469],cheese.
[464],chicken liver.
[455],crab.
[453],crawfish.
[472],à l’espagnole.
[451],with fine herbs.
[459],with green peas.
[462],ham.
[463],kidney.
[476],au kirsch.
[454],lobster.
[473],mexicaine.
[452],oyster.
[450],plain.
[467],raspail.
[470],régence.
[476],rum.
[468],sardine.
[465],sausage.
[461],smoked beef.
[474],soufflée.
[475],sweet.
[456],tomato.
[457],tomato à la provençale.
[471],à la Vanderbilt.
[404],Poached eggs.
[405],Scrambled eggs.
[406],asparagus-tops.
[409],à la chicorée.
[408],smoked beef.
[407],truffles.

FISH.

[341],Bass à la bordelaise.
[343],à la chambord.
[342],with white wine.
[336],Bluefish à l’icarienne.
[337],à l’italienne.
[338],à la vénitienne.
[340],Bouille-à-baisse à la marseillaise.
[301],Breaded fish; how to prepare.
[391],Canapé Lorenzo.
[377],Clams à la marinière.
[300],how to serve.
[376],stuffed.
[389],soft shelled à la Merrill.
[390],soft shelled à la Newburg.
[352],Codfish, boiled, oyster sauce.
[345],bonne femme.
[346],picked-up.
[349],tongues, beurre noir.
[350],tongues, fried.
[348],tongues, how to blanch.
[351],tongues, à la poulette.
[373],Crabs à l’anglaise.
[370],deviled.
[371],à la St. Jean.
[372],à la St. Laurent.
[369],soft-shelled, broiled.
[368],soft-shelled, fried.
[332],Eels, en matelote.
[334],Eels, en matelote normande.
[333],Eels, en matelote à la parisienne.
[335],how to blanch.
[347],Fish balls.
[347],à la Mrs. Harrison.
[398],Frogs, broiled.
[401],à l’espagnole.
[400],fried.
[399],à la poulette.
[309],Halibut, boiled.
[310],steaks, maître d’hôtel.
[357],Lobster à l’américaine.
[360],à la bordelaise.
[361],en brochette au petit salé.
[364],broiled.
[363],broiled, ravigote sauce.
[362],en chevreuse.
[365],croquettes.
[366],cutlets, Victoria.
[358],au curry.
[359],à la Newburg.
[1358],à la Rushmore.
[367],stuffed.
[329],Mackerel, broiled, maître d’hôtel.
[331],aux fines herbes.
[330],en papillotes.
[378],Mussels à la marinière.
[379],à la poulette.
[388],Oysters à la Baltimore.
[385],en brochette au petit salé.
[382],broiled.
[299],à l’Alexandre Dumas.
[380],fried.
[386],à la mali.
[384],à la Pompadour.
[383],à la poulette.
[298],how to serve.
[381],à la Villeroi.
[1367],à la Arthur Sullivan.
[375],Oyster-crabs fried.
[374],à la poulette.
[387],Oyster patties.
[304],Salmon, Colbert.
[364],croquettes.
[306],à la génoise.
[303],oyster sauce.
[302],Salmon, en papillotes.
[305],à la régence.
[307],rolled à l’irlandaise.
[308],tails, broiled.
[344],Salt Cod à la biscaënne.
[403],Sardines on toast.
[392],Scallops, brestoise.
[326],Shad, maître d’hôtel.
[327],with sorrel.
[328],vert-pré.
[402],roe, with bacon.
[339],Sheep’s-head à la créole.
[325],Skate au naturel.
[353],Smelts à la béarnaise.
[356],au gratin.
[355],stuffed.
[354],à la toulouse.
[1393],à la Van Volkenburgh.
[393],Snails à la bourguignonne.
[394],à l’italienne.
[395],à la provençale.
[324],Sole, diéppoise.
[322],fillets, Joinville.
[323],fine herbs.
[320],fried, sauce Colbert.
[319],au gratin.
[317],à l’hollandaise.
[321],à la Horly.
[318],normande.
[396],Terrapin à la Baltimore.
[397],à la Maryland.
[397],à la Newburg.
[312],Trout à la Cambacères.
[313],à la Chambord.
[315],with fine herbs.
[314],maître d’hôtel.
[316],en papillotes.
[311],shrimp sauce.

FORCEMEATS.

[229],Forcemeat, American.
[226],chicken.
[225],chicken à la crême.
[224],clam.
[223],crab.
[221],godiveau.
[222],lobster.
[228],partridge.
[227],quenelles of fish.
[220],sausage.
[218],Fumet of game.
[1372],Frogs’ legs à la Merrill.

GAME.

[891],Antelope chops, port-wine sauce.
[890],steak, Russian sauce.
[832],Canapés for roast game.
[875],Canvas-back ducks broiled.
[874],roasted.
[833],Croquettes à la Périgueux.
[839],Doe-birds, broiled.
[841],roasted à l’africaine.
[840],à l’américaine.
[838],plain.
[842],salmi à la gastronome.
[1369],Game pie à la Levi P. Morton.
[894],Gibelotte of hare.
[854],Grouse, broiled with bacon.
[1390],à la Pomeroy.
[852],roasted, plain.
[853],à la Sam Ward.
[855],salmi à la parisienne.
[856],à la Walter Scott.
[857],à la florentin.
[858],suprême à la Richelieu.
[895],Hare fillets, poivrade sauce.
[893],civet à la française.
[892],roasted plain.
[845],Partridge, braised with cabbage.
[847],braised with celery sauce.
[844],broiled à l’américaine.
[843],roasted, bread sauce.
[849],chartreuse of.
[848],sauté à la chasseur.
[846],à la financière.
[851],suprême à la Godard.
[850],Périgueux.
[866],Plovers, broiled.
[865],roasted plain.
[867],salmi, maison d’or.
[863],Ptarmigan, broiled.
[862],roasted plain.
[864],salmi à la chasseur.
[836],Quails, braised, celery sauce.
[835],broiled with bacon.
[837],à la financière.
[834],roasted plain.
[876],Red-head ducks, broiled.
[876],roasted plain.
[877],Reed-birds.
[869],Snipe, broiled.
[868],roasted plain.
[870],salmi à la moderne.
[860],Teal duck broiled.
[861],salmi à la régence.
[859],duck, roasted plain.
[878],Venison, saddle, currant jelly.
[885],chops, purée of chestnuts.
[887],civet à la française.
[886],civet, poivrade sauce.
[888],civet à la parisienne.
[889],pie à l’américaine.
[879],steak broiled.
[881],Colbert sauce.
[884],currant jelly.
[880],Londonderry sauce.
[883],mashed potatoes.
[882],purée of chestnuts.
[872],Woodcock broiled.
[871],roasted plain.
[873],salmi à la chasseur.

GARNISHINGS.

[254],Bouquet, how to prepare.
[143],Fine herbs cooked.
[144],raw.
[231],Garnishing Bayard.
[243],bordelaise.
[242],cêpes.
[232],chipolata.
[247],à l’écarlate.
[246],financière.
[238],Godard.
[241],gourmets.
[237],grecque.
[244],marrow.
[251],milanaise.
[249],Montebello.
[230],mushrooms.
[175½],normande.
[240],parisienne.
[245],à la Patti.
[235],régence.
[253],Robinson.
[252],rouennaise.
[236],St. Nazaire.
[248],Stanley.
[250],soubise.
[239],tortue.
[234],valencienne.
[233],Vanderbilt.

HORS D’OEUVRES.

[285],Anchovies, Norwegian.
[284],in oil.
[280],on toast.
[270],Bouchées à la reine.
[269],Canapé Madison.
[281],Caviare on toast.
[291],Celery, frizzled.
[290],in glass.
[271],Coquilles of chicken à l’anglaise.
[272],of oysters au gratin.
[268],Cromesquis aux truffes.
[276],Croquettes, chicken, with truffles.
[278],foie-gras.
[277],of game.
[279],of macaroni.
[264],Croustades à la régence.
[265],de riz à la Victoria.
[289],Cucumbers.
[274],Lamb sweetbreads en caisses.
[287],Mortadella.
[275],Oysters en petites caisses.
[273],in shells à l’anglaise.
[266],Patties à l’anglaise.
[267],ortolans.
[292],Radishes, how to prepare.
[293],remarks on.
[257],Salpicon au chasseur.
[256],à la financière.
[258],of lobsters, shrimps, &c.
[259],montglas.
[255],royale.
[260],sauce madère.
[283],Sardines in oil.
[286],Sausage de Lyons.
[261],Timbales à l’écossaise.
[262],de nouilles à la génoise.
[263],à la Schultze.
[282],Tunny-fish, pickled.
[288],Tomatoes, side dish.
[294],Welsh rarebit.
[297],au gratin.
[296],gherkin-buck.
[295],golden buck.

LAMB.

[675],Ballotin of lamb, with peas.
[702],Breast, jardinière.
[674],Brochette à la Dumas.
[681],Chops à la Signora.
[682],à la Robinson.
[683],maison d’or.
[684],clichy.
[685],maintenon.
[686],Villeroi.
[687],Masséna.
[679],Croquettes à la Patti.
[680],Croustades of kidneys with mushrooms.
[676],Curry of lamb, asparagus-tops.
[678],à la créole.
[677],à l’indienne.
[690],Epigrammes of lamb à la chicorée.
[691],à la louisiannaise.
[689],à la macédoine.
[692],à la soubise.
[672],Fries à la diable.
[673],Fries, tomato sauce.
[701],Haricot of lamb à la Providence.
[700],Hashed lamb à la polonaise.
[713],Kidneys, with bacon.
[714],with cêpes.
[712],Colbert sauce.
[715],deviled.
[585],Loin of lamb, roasted.
[688],Minced lamb à l’anglaise.
[1360],Mignons of lamb, sauce béarnaise.
[693],Shoulder of lamb à l’africaine.
[699],à la flamande.
[696],à la jardinière.
[697],à la macédoine.
[694],à la purée normande.
[698],à la rouennaise.
[695],stuffed tomatoes.
[1361],Spring lamb, roasted.
[716],Lamb steak, purée of peas.
[717],sauce piquante.
[718],à l’américaine.
[705],Stewed lamb, Lima beans.
[709],string beans.
[711],à la créole.
[707],aux flageolets.
[704],à la française.
[710],à la louisiannaise.
[703],oyster-plant.
[708],à la parisienne.
[706],with peas.

MUTTON.

[645],Chops à l’africaine.
[643],breaded.
[644],bretonne.
[646],napolitaine.
[642],à la provençale.
[647],soyer with potatoes.
[652],hashed à la zingara.
[653],hashed au gratin.
[661],Kidneys aux petit salé.
[663],sautés à l’italienne.
[662],sauce madère.
[648],Leg, roasted plain.
[648],à la portugaise.
[649],à la Condé.
[650],bretonne.
[651],caper sauce.
[585],Loin, roasted.
[665],Saddle of mutton, Colbert.
[666],currant jelly.
[670],duchesse.
[668],Londonderry sauce.
[667],sauce poivrade.
[671],with potatoes.
[664],roasted plain.
[669],à la Sévigné.
[654],Sheep’s feet à la poulette.
[655],Stewed Mutton, fermière.
[660],Stew, Irish.
[657],marseillaise.
[658],portugaise.
[659],with potatoes.
[656],Solferino.

PORK.

[754],Bacon, broiled.
[719],Black sausages, mashed potatoes.
[721],Ham, boiled plain.
[753],broiled and fried.
[722],for family use.
[723],roasted, champagne sauce.
[724],roasted, corn à la crême.
[725],roasted, with spinach.
[726],Pig’s cheek, with spinach.
[734],Pigs’ feet, boned.
[730],à la Boston.
[729],sauce piquante.
[731],à la poulette.
[728],sauce Robert.
[727],St. Hubert.
[733],stuffed, madeira sauce.
[732],stuffed, Périgueux.
[742],Pork Andouillettes.
[748],Pork chops, apple sauce.
[744],broiled.
[747],à la diable.
[743],plain.
[745],sauce piquante.
[749],purée of peas.
[750],purée of potatoes.
[746],sauce Robert.
[752],Pork and beans.
[751],roasted.
[741],tenderloin.
[736],Sausages à l’anglaise.
[738],à la bourguignonne.
[739],with cabbage.
[740],à la gastronome.
[737],à l’italienne.
[735],with white wine.
[720],Suckling pig, apple sauce.

POULTRY.

[785],Chicken à la Maryland.
[784],with rice.
[781],fricassé à l’américaine.
[780],à la reine.
[779],boiled à la Providence.
[756],broiled with bacon.
[764],cromesquis à la Richelieu.
[765],à la reine.
[760],croquettes à l’écarlate.
[761],à la Périgourdin.
[759],à la Périgueux.
[758],à la reine.
[762],croustade à la Dreux.
[763],of livers au madère.
[794],curry à la créole.
[793],à l’espagnole.
[792],à l’indienne.
[766],legs à la diable.
[769],livers, with bacon.
[770],à l’italienne.
[767],au madère.
[768],with mushrooms.
[783],pillau à la créole.
[782],à la turque.
[757],pot-pie.
[755],roasted plain.
[778],sauté à la bohémienne.
[776],à la bordelaise.
[775],à la chasseur.
[1362],à la Ch. C. Delmonico.
[772],à l’hongroise.
[771],à la marengo.
[773],à la parmentier.
[777],à la régence.
[774],with tarragon.
[1363],à la Ranhofer.
[787],suprême à la Bayard.
[789],à la Patti.
[788],à la reine.
[790],à la Rothschild.
[786],à la toulouse.
[823],Duck à l’Américaine.
[824],roasted, apple sauce.
[825],à la rouennaise.
[826],salmi à l’américaine.
[829],à la bourgeoise.
[828],à la chasseur.
[831],à la maréchale.
[830],à la montglas.
[827],with olives.
[808],Goose, stuffed with chestnuts.
[815],Pigeon cutlets à la Victoria.
[820],Squabs à l’américaine.
[818],ballotin à l’italienne.
[817],broiled with bacon.
[821],à la chipolata.
[822],en compote.
[819],en crapaudine.
[816],roasted, plain.
[809],Timbale of foies-gras, Lagardère.
[791],Turban of chicken à la Cleveland.
[795],Turkey à l’anglaise.
[799],boiled à la Baltimore.
[796],celery sauce.
[793],egg sauce.
[797],oyster sauce.
[766],Turkey legs à la diable.
[800],Turkey roasted and stuffed.
[800],roasted plain.
[813],boned, à la prosperity of America.
[814],jelly, for boned turkey.
[806],Turkey breast à la chipolata.
[807],breast à la Robinson.
[802],hashed à la béchamel.
[805],hashed en bordure.
[804],hashed à la crême.
[803],hashed à la polonaise.
[801],hashed à la royale.
[810],Vol-au-vent à la financière.
[812],à la reine.
[811],à la toulouse.

SALADS.

[1037],Anchovy.
[1038],Barbe de Capucine.
[1039],Beef.
[1040],Cauliflower.
[1041],Celery.
[1042],mayonnaise.
[1043],Chapon for salad.
[1044],Chicken.
[1046],Chicory au chapon.
[1045],plain.
[1047],Crab.
[1050],Dandelion and beet-root.
[1051],à la Contoise.
[1049],with eggs.
[1048],plain.
[1053],Doucette with beet-roots.
[1054],with eggs.
[1052],plain.
[1055],Escarole.
[1074],Herring.
[1036],Italienne.
[1075],Japanese.
[1056],Lamb-tongue.
[1059],Lettuce and cream.
[1058],and eggs.
[1057],plain.
[1060],and tomatoes.
[1061],Lobster.
[1062],à la Plummer.
[1368],à la Boardman.
[1063],Macédoine.
[1073],Potato.
[1064],Romaine.
[1065],Russian.
[1066],Salmon.
[1067],Shrimp.
[1068],String-bean.
[1069],Suédoise.
[1070],Tomato, French dressing.
[1071],mayonnaise.
[1072],Watercress.

SAUCES.

[146],Butter, anchovy.
[150],crawfish.
[148],horseradish.
[149],lobster.
[145],maître d’hôtel.
[147],ravigote.
[210],Sauce allemande.
[163],anchovy.
[168],apple.
[182],à l’aurore.
[166],béarnaise.
[154],béchamel.
[186],bordelaise.
[162],bread.
[159],black butter.
[157],drawn butter.
[155],melted butter.
[156],nut-brown butter.
[651],caper.
[200],celery.
[212],Chambord.
[204],champagne.
[197],chasseur.
[190],Colbert.
[199],crapaudine.
[181],cream.
[185],demi-glace.
[198],diable.
[183],duchesse.
[189],duxelle.
[161],egg.
[151],espagnole.
[187],génoise.
[170],green.
[196],hachée.
[160],hollandaise.
[164],horseradish.
[174],Indian.
[188],Italian.
[158],lobster.
[185],madeira.
[177],maître d’hôtel, liée.
[180],matelote.
[206],mayonnaise.
[169],mint.
[213],montglas.
[202],mustard.
[195],napolitaine.
[175],normande.
[173],oyster.
[165],percillade.
[191],Périgueux.
[203],piquante.
[194],poivrade.
[598],poulette.
[184],princesse.
[209],remoulade.
[192],Robert.
[211],Russian.
[193],salmi.
[178],shrimp.
[171],suprême.
[172],tarragon.
[207],tartare.
[205],tomato.
[176],toulouse.
[167],trianon.
[152],velouté.
[179],vénitienne.
[208],Victoria.
[153],Villeroi.
[201],vinaigrette.

SOUPS.

[5],Beef à l’anglaise.
[6],à l’écossaise.
[8],Bisque of clams.
[9],of crabs.
[10],of lobster.
[1],Bouille-à-baisse.
[2],Brunoise.
[3],with rice.
[4],with sorrel.
[7],Busecca.
[65],Chicken à la créole.
[64],à l’hollandaise.
[68],with leeks.
[67],l’okra.
[63],à la piémontaise.
[66],à la portugaise.
[62],à la Richmond.
[69],à la turque.
[14],Chiffonade.
[132],for soups.
[13],Chowder, clam.
[12],fish.
[116],Consommé à l’africaine.
[117],à l’andalouse.
[119],à l’anglaise.
[118],célestine.
[128],châtelaine.
[120],Colbert.
[108],Deslignac.
[110],d’Orleans.
[114],Douglas.
[101],Dubourg.
[125],duchesse.
[112],Garibaldi.
[111],impérial.
[102],Masséna.
[127],napolitaine.
[103],aux pâtes.
[126],Patti.
[113],princesse.
[109],printanier.
[121],printanier Colbert.
[124],printanier royale.
[100],pure.
[129],aux quenelles.
[123],Rachel.
[115],renaissance.
[107],royale.
[104],semoule, or tapioca.
[105],semoule à la crême.
[106],Sévigné.
[122],suédoise.
[84],Cream à l’allemande.
[72],of artichokes.
[70],of asparagus.
[77],of barley.
[73],of cauliflower.
[71],of celery.
[86],of celery à l’espagnole.
[82],of chicken.
[83],of game.
[88],of lentils à la majordomo.
[87],of lettuce.
[75],of Lima beans.
[74],Palestine.
[76],of dried peas.
[78],of rice.
[79],of sorrel.
[81],of sorrel, fermière.
[80],of sorrel with rice.
[85],of turnips.
[11],Croûte-au-pot.
[134],Croûtons soufflées.
[133],for soup.
[25],Frogs à l’espagnole.
[22],Giblets à l’anglaise.
[21],with barley.
[20],à l’écossaise.
[19],with rice.
[16],Green turtle.
[18],clear.
[15],how to prepare.
[24],Gumbo of crabs.
[23],Gumbo with frogs.
[28],Jardinière.
[27],Julienne.
[36],Menestra.
[32],Mikado.
[17],Mock turtle.
[30],Mutton with barley.
[31],à l’écossaise.
[34],Mulligatawney.
[45],à la Delmonico.
[37],Napolitaine.
[130],Onion.
[40],Ox-tail à l’anglaise.
[38],with barley.
[39],à l’écossaise.
[26],Oyster.
[53],Paysanne.
[54],Pot-au-feu.
[52],Printanier chasseur.
[51],grenat.
[93],Potage à la diplomate.
[96],à la Dorsay.
[95],à la McDonald.
[98],of rice à la maintenon.
[97],à la Montmorency.
[94],à la windsor.
[45],Purée bretonne.
[91],of chestnuts à la jardinière.
[48],Condé.
[47],Crécy.
[46],faubonne.
[49],of green peas.
[43],Jackson.
[50],Mongole.
[44],parmentier.
[89],of partridge à la Destaing.
[90],à la gentilhomme.
[92],soubise with white beans.
[131],of chestnuts.
[55],Russe.
[29],Shin of beef, liée.
[41],Sorrel, asparagus-tops.
[42],with rice.
[56],Spaghetti with tomatoes.
[61],Terrapin.
[60],how to prepare.
[58],Tomatoes à l’andalouse.
[57],with rice.
[59],with sago.
[33],Westmoreland.
[99],White broth.

STOCKS.

[217],Chicken essence.
[216],Clear gravy.
[142],Court bouillon.
[215],Duxelle.
[214],Fish broth.
[219],Game.
[139],Marinade, cooked.
[140],raw.
[137],white.
[141],Meat-glaze.
[138],Mirepoix.
[136],Roux, brown.
[135],white.

VEAL.

[549],Blanquette of veal.
[553],à l’ancienne.
[552],with nouilles.
[550],à la reine.
[551],with peas.
[591],Braised noix of veal en daube.
[590],à la Providence.
[596],Breast of veal à la milanaise.
[554],Brisotin of veal.
[555],à l’écarlate.
[556],nantaise.
[557],Calf’s brain, black butter.
[559],fried, tartare sauce.
[558],à la vinaigrette.
[638],Calf’s head à la Cavour.
[637],head plain.
[639],à la poulette.
[641],en tortue.
[640],à la vinaigrette.
[583],Calf’s liver, braised, bourgeoise.
[584],broiled with bacon.
[582],sauté à l’alsacienne.
[580],à l’italienne.
[581],à la provençale.
[597],Calf’s feet, naturel.
[599],sauce piquante.
[598],à la poulette.
[600],sauce remoulade.
[567],Curry of veal à l’indienne.
[562],Cutlets à la maréchale.
[563],à la milanaise.
[560],à la Pagasqui.
[566],en papillotes.
[565],à la Philadelphia.
[561],à la St. Cloud.
[563],breaded, tomato sauce.
[564],broiled.
[569],Escalops of veal à la duxelle.
[571],à la chicorée.
[572],à l’italienne.
[568],plain.
[573],à la provençale.
[574],à la Richelieu.
[570],with stuffed peppers.
[579],Fricandeau à la morlaisienne.
[577],with sorrel.
[578],with spinach.
[589],Grenadins of veal à l’africaine.
[587],à la chipolata.
[586],purée of peas.
[588],à la Sévigné.
[585],Loin of veal, roasted.
[576],Minced veal à la biscaënne.
[575],à la Catalan.
[595],Panpiette of veal à la duxelle.
[594],purée of chestnuts.
[593],à l’écarlate.
[592],à la faubonne.
[601],Sweetbreads, how to blanch.
[610],à la béarnaise.
[602],braised.
[616],à la Catalan.
[611],aux cêpes.
[617],à la Colbert.
[608],à la duxelle.
[603],à la financière.
[614],à la Godard.
[612],aux gourmets.
[615],à la montglas.
[609],with mushrooms.
[613],à la parisienne.
[618],à la Pompadour.
[605],au salpicon.
[604],with sorrel.
[606],soubise.
[607],with spinach.
[622],coquilles à la cardinal.
[621],à la Dreux.
[623],à la reine.
[620],croquettes with peas.
[619],à la Périgueux.
[629],Stewed veal, bourgeoise.
[632],à la chasseur.
[626],à la grecque.
[624],à la Marengo.
[630],with oyster-plant.
[631],with peas.
[627],à la portugaise.
[625],à la provençale.
[628],à la Solferino.
[636],Tendron of veal à la chipolata.
[635],à la morlaisienne.
[633],à la nantaise.
[634],with sorrel.

VEGETABLES.

[896],Artichokes à la Barigoul.
[898],à la duxelle.
[903],à la florentine.
[899],fried.
[900],with sauce.
[897],stewed.
[901],stuffed.
[902],à la vinaigrette.
[904],Asparagus, sauce hollandaise.
[906],à la tessinoise.
[905],à la vinaigrette.
[1375],canned.
[966],Barley fritters.
[950],Beans panachées.
[910],Beet-roots, boiled plain.
[911],sautées au beurre.
[912],à la crême.
[922],Brussels sprouts au beurre.
[923],à la crême.
[917],Cabbage, blanched.
[918],with cream.
[920],for garnishing.
[921],and pork.
[919],stuffed.
[931],Cardons à la moëlle.
[927],Carrots and cream.
[925],Cauliflower with butter.
[926],au gratin.
[928],Celery à la bonne femme.
[929],with cream.
[930],à la moëlle de bœuf.
[932],Chicory, cream sauce.
[934],for garnishing.
[933],with gravy.
[962],Corn, boiled.
[964],sauté au beurre.
[963],à la crême.
[965],fritters.
[1375],canned.
[936],Cucumbers à la béchamel.
[938],for garnishing.
[936],à la poulette.
[937],stuffed.
[908],Egg-plant, broiled.
[907],fried.
[909],stuffed.
[1365],Flageolets sautés au beurre.
[976],Green peas à l’ancienne mode.
[978],à l’anglaise.
[981],with bacon.
[979],à la bourgeoise.
[980],with cream.
[977],à la française.
[1034],Hominy, boiled.
[1035],fried.
[1033],Jardinière.
[952],Lima beans.
[1375],canned.
[954],Macaroni à la crême.
[955],au gratin.
[956],à l’italienne.
[958],à la milanaise.
[957],à la napolitaine.
[1032],Macédoine of vegetables.
[913],Mushrooms à la bordelaise.
[916],broiled on toast.
[915],sautés à la crême.
[914],on toast.
[1030],Okras, boiled.
[1031],sautés à la créole.
[968],Onions, with cream.
[969],fried.
[972],for garnishing.
[971],minced.
[970],stuffed.
[1021],Oyster-plant, fried.
[1019],à la poulette.
[1018],sautés au beurre.
[1020],à la crême.
[1382],Peas, canned.
[988],Potatoes à l’anglaise.
[987],à l’anglaise à crû.
[989],with bacon.
[996],balls.
[1001],bignon.
[982],boiled plain.
[983],broiled.
[1009],château.
[997],croquettes.
[1006],duchesse.
[993],fried.
[1000],gastronome.
[984],génevroise.
[1012],à la Hanna.
[1002],hashed.
[1003],with cream.
[1004],au gratin.
[999],hollandaise.
[990],Italian.
[1013],julienne.
[991],lyonnaise.
[985],maître d’hôtel.
[998],mashed.
[1014],en paille.
[986],parisienne.
[997],quenelles.
[1007],à la rice.
[1011],Saratoga.
[995],sautées.
[995],an beurre.
[1010],soufflées.
[992],stuffed.
[1005],en surprise.
[1008],Windsor.
[951],Red beans à la bourguignonne.
[1015],Rice boiled, plain.
[1016],à la Ristori.
[1017],Risotto à la milanaise.
[1022],Succotash.
[974],Sorrel au gras.
[973],au maigre.
[924],Sourkrout.
[961],Spaghetti, au gratin.
[960],à l’italienne.
[959],à la napolitaine.
[940],Spinach à l’anglaise.
[939],blanched.
[943],with gravy.
[942],maître d’hôtel.
[941],vieille mode.
[944],with sugar.
[948],String beans à l’anglaise.
[947],au blanc.
[945],blanched.
[949],bretonne.
[946],with cream.
[1386],canned.
[953],Stuffed lettuce.
[975],peppers.
[1026],Tomatoes à la Bock.
[1025],broiled.
[1029],à la marseillaise.
[1024],à la reine.
[1028],roasted.
[1027],stewed.
[1023],stuffed.
[1394],with rice à la Watson.
[1384],canned.
[967],Turnips, with gravy.