Miss Parloa's New Cook Book

by Maria Parloa

Éclairs,
Chocolate,
Vanilla,

ECONOMICAL DISHES.
Barley stew,
Beef stew,
Calf's liver, Braised,
Cold meats with purée of potato,
Curry of cold meats,
Dumplings,
Escaloped meat,
Shepherd's pies,

Eels,
à la Tartare,
Stewed,

Egg balls for soups,
plant, Fried,
sauce,

EGGS, brouillé,
Creamed,
Dropped,
Hard-boiled,
Omelets,
Poached,
Scotch,
Scrambled,
Soft-boiled,
Spanish,
Stuffed,
sur la plat,

Endive,

English currants, To clean,

ENTREES.
Alamode beef,
Beef olives,
Beef roulette,
Blanquette of chicken,
of veal and ham,
Braised tongue,
Cannelon of beef,
Chartreuse of chicken,
of chicken and macaroni,
of vegetable and game,
Cheese soufflé,
Chicken, chaud-froid,
Curry of
fillet, Braised
Fried
in jelly,
pie,
pillau,
quenelles,
soufflé,
Cold game pie,
Croquettes,
Crôustade, To make a
Cutlets,
Escaloped tongue,
Fillets,
Fricandelles of veal,
Fritters,
Galatine of turkey,
of veal,
Lambs' tongues in jelly,
Macaronied beef,
Ox-tails,
Pancakes,
Pasties of game and poultry,
Pâté de fois gras,
Patties,
Potato border,
Ragouts of mutton and veal,
Rice border,
Rissoles,
Salmis of game,
Stewed lambs' tongues,
Stewed steak with oysters,
Sweetbreads,
Tongue in jelly,
Veal, Curry of
olives,
quenelles,
Vol-au-vents,

Eve's pudding,

Fanchonettes,