Scrambled eggs, Raspail. Cut a stalk of celery in small dices, wash well, and boil in salt water. When soft drain off the water. In a pot put two ounces of butter and two peeled tomatoes cut in small dices. Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream. Cook and serve.
Fillet mignon. A very small tenderloin steak. Broil or sauté in pan with butter. Serve with maître d'hôtel sauce, and garnish with watercress and half of lemon.
Fillet mignon, Trianon. Dress the fillet on a platter and cover with Béarnaise sauce. Lay three triangular shaped pieces of truffle on top and garnish with Julienne potatoes.
Pineapple, Créole. Cook a quarter pound of rice in a quart of milk. Add a quarter pound of sugar and one cup chopped fresh or canned pineapple, and mix well. Dress on a platter and decorate the top with sliced pineapple and candied cherries. Serve hot with apricot sauce poured over all.
Consommé aux quenelles. Make small chicken dumplings from chicken force meat, boil them in, and serve with, consommé. These small dumplings are called in French, quenelles.
Fillet of sole, Voisin. In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato. Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes. Then remove the fish to a platter, and put in the same sauté pan one pint of white wine; cook and mix well, and pour over the fish.
Sweetbreads braisé, ancienne. Dish up on a platter four sweetbreads braisé, and garnish with four croustades financière. Pour sauce Madère around the sweetbreads on platter.
Roast rack of mutton. Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top; and roast, basting well, for ten minutes. Then put the rack on a platter; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract, season well, bring to a boil, and strain over the roast.