Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes sauté in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.
Tripe à la Créole. Cut two pounds of boiled tripe in strips, put in casserole one pint of Créole sauce and boil for thirty minutes. Serve with boiled rice.
Potage Alexandra. Half velouté of chicken and half cream of potatoes.
Veal kidney roast. Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.
Fish patties, Bagration. Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill.
Turnips glacés. Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of butter and put in oven until yellow. Then add one spoonful of meat extract and glacé them.
Gendarme potatoes. Cut the potatoes in the same shape as for French fried. Put in pan with piece of butter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.
Celery root, field and beet salad. Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.