Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. / With The Plain Art of Cookery for Military and Civil Institutions

by Alexis Soyer

New Bill of Fare for Tavern Suppers.

Rump-steak and fried potatoes; ditto with shalot, pimento, and anchovy butter. Relishing steak, fillet of beef, à la Parisienne; ditto à la Chateaubriand.

Mutton chops à la bouchère; ditto semi-provençale; ditto Marseilles fashion; ditto with relishing sauce.

Plain cutlets with fried potatoes, à la maître d’hôtel, à la Sultana, semi-provençale.

Lamb chops à la boulangère, à l’Américaine, à la printanière.

Pork chops with pimento butter, à la Tartare; ditto camp fashion.

Veal cutlets en papillote; with maître d’hôtel butter; with relishing butter; with fried potatoes.

Kidneys on toast, semi-curried; ditto with sherry or port; ditto with champagne. For kidneys à la maître d’hôtel, à la brochette, and à la Roberto Diavolo, see Receipts, page 10.

Stewed and curried tripe; ditto Lyonnaise fashion.

Lobsters au gratin in the shell; scalloped ditto; curried on toast; lobster cutlets; new salad, Tartar fashion; plain salad with anchovies; crabs au gratin in the shell; crab salad with eggs.