Beef Soup Page [13]
Consommé, or Jelly Soup [14]
Pease Soup [ib.]
Maccaroni Soup [ib.]
Chestnut Soup [15]
Almond Soup [ib.]
Lobster Soup [ib.]
Oyster Soup [16]
Green Peas Soup [ib.]
Brown Gravy [17]
White Gravy [ib.]
Essence of Game [ib.]
To Clarify Gravies or Essences [18]
Velouté, or Velvet Essence [ib.]
Bechamel [19]
Another Bechamel [ib.]
Drawn Butter [ib.]
Melted Butter, another way [20]
Cold Sauce for Fish [ib.]
Sauce for Vegetables [ib.]
Pungent Sauce, or Sauce Piquante [21]
Anchovy Sauce [ib.]
Curry Sauce [ib.]
Tomata Sauce [ib.]
Cucumber Sauce [22]
Bread Sauce [ib.]
Sauce Robert [ib.]
Shalot or Onion Sauce [23]
Universal Sauce [ib.]
Lobster Sauce [ib.]
Spinach for coloring Green [24]
Garlic Butter [ib.]
Hazelnut Butter [24]
Larding [ib.]
Veal à la Mode [29]
Veal Cutlets [ib.]
Blanquette, or Fricassee of Veal [30]
Godiveau [ib.]
Calves’ Liver baked [ib.]
Calves’ Liver fried [31]
Veal Kidneys [ib.]
Grillades [ib.]
Liver Cake [32]
Sirloin of Beef [ib.]
Stewed Beef [ib.]
Beef Steaks [33]
Beef à la Mode [ib.]
Roasted Ham [34]
Fried Ham with Tomatas [35]
Roasted Tongue [ib.]
Baked Tongue [36]
Potted Tongue [ib.]
Leg of Mutton with Oysters [37]
Cutlets à la Maintenon [ib.]
Pork Cutlets [ib.]
Larded Rabbit [38]
Rabbits in Papers [ib.]
Pilau [ib.]
Veal Sweetbreads [39]
A Salmi [43]
Cold Salmi [ib.]
Ragooed Livers [44]
A fine Hash [ib.]
Marinade of Fowls [ib.]
Fricassee of Fowls [45]
Fowls with Tarragon [ib.]
A stewed Fowl [46]
Chickens in Jelly [ib.]
Pulled Chickens [47]
Stewed Turkey, or Turkey en Daube [48]
Roasted Turkey [ib.]
Potted Goose [49]
Ducks with Turnips [50]
A Duck with Olives [ib.]
A Duck with Peas [ib.]
Turkey Puddings [51]
Baked Pigeons, or Pigeons à la Crapaudine [ib.]
Broiled Pigeons [52]
Pigeons Pear-fashion (Pigeons au poire) [ib.]
Pigeons with Peas [ib.]
Roasted Partridges [53]
Partridges with Cabbage [ib.]
A Partridge Pie [ib.]
Roasted Pheasants [54]
Broiled Quails [55]
Roasted Plovers [ib.]