Practical Cooking and Dinner Giving / A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner

by Mary F. Henderson

EGGS.

Stuffed eggs	Œufs farcis.
Poached eggs	Œufs pochés.
Poached eggs, on anchovy toast	Œufs pochés aux croûtes d’anchois.
Omelet, with fine herbs	Omelette aux fines herbes.
Omelet, with mushrooms	Omelette aux champignons.
Omelet, with ham	Omelette au jambon.
Omelet, with rum	Omelette au rhum.
Omelet, with preserves	Omelette aux confitures.
Omelet soufflée, with preserves	Omelette soufflée aux confitures.

SALADS.

Chicken Mayonnaise	Mayonnaise de volaille.
Cauliflower Mayonnaise	Mayonnaise de choux-fleurs.
Tomato Mayonnaise	Mayonnaise de tomates.
Salad of vegetables	Salade de légumes.
Lettuce salad	Salade de laitue.

FRITTERS.

Peach fritters	Beignets de pêches.
Cream fritters	Beignets de bouillie, or Crème frite.
Oyster fritters	Beignets d’huîtres.

LITTLE VOLS-AU-VENT, OR BOUCHÉES.

Patties of chickens	Bouchées au poulet.
Almost any kind of meat patties are called	Bouchées à la reine.
Strawberry patties	Bouchées aux fraises.
Patties, with lemon paste	Bouchées au citron.
Little tarts of preserves	Tartelettes aux confitures.
Little tarts of apples	Tartelettes aux pommes.

PUDDINGS.

Cabinet-pudding	Pouding de cabinet.
Rice-pudding	Pouding au riz.
Roly-poly pudding	Pouding roulé.
Bread-pudding	Pouding au pain.
Rice-pudding, with peaches	Pouding de riz aux pêches.
Apple soufflée	Soufflé de pommes.
Apple-pie	Tarte aux pommes.
Chocolate Bavarian cream	Bavaroise au chocolat.
Coffee Bavarian cream	Bavaroise au café.
Pine-apple Bavarian cream	Bavaroise à l’ananas.