Chickens,
à la matelote,
à la reine,
à la Tartare,
Blanquette of
Broiled
Chartreuse of
chaud-froid,
croquettes,
curry,
cutlets,
fillets,
force-meat,
Fried
fritters,
in jelly,
livers and bacon,
in papillotes,
sauté,
patties,
pie,
pillau,
Potted
quenelles,
Roasted
salad,
soufflé,
stew with dumplings,
Vol-au-vent of
Chicory,
Chocolate,
Bavarian cream,
"blanc" mange,
cake,
éclairs,
ice cream,
icing,
pie,
pudding,
soufflé,
To scrape
whips,
Chops, Broiled mutton
Chowder, Corn
Fish
Cider apple jelly,
Cider jelly,
Clam fritters,
Clams,
Cocoa,
To make