Entr^esand

made Dishes— Entries and made Cannelon, 548 Ri oles, Ca erole Chartreuse of of Rice. Sweet*. Breads,... 557 54 8 Ru ian Timbales Chestnut Stuffing 547 Savoury Dish of Chicken Custards, 556 Scalloped Oysters, Chicken Custard Fritters,.... 556 Scollops of llarc Chicken Cutlets.. 556 Scollops of Sweet-Breads, Chicken Kromeskies, 556 Steamed Beef Chicken Souffle,... ••. 556 Stewed Ox Palates Creamed Lobster,.... 549 Stuffed Vegetable Creamed Cream of Prawns, Mushrooms,.... 553 551 to Stuffing boil Whole for Turkey, Rice Cream of Whiting.. 552 to dre Cold Roast Croquettes of Cold Beef or Veal Cutlets with Croquettes of Potatoes,. 548 Veal PAt^s, Croquettes ofRice and Force-. Veal Ringlets, Croquettes of Sweet-Breads, 548 Zephyr of Hare Croquettes of Veal 548 Entremets. (See Cucumber Pdt^s tremets.) Currant Puddings,.... 551 E ex Pudding, Cutlets of Ox Cheek, 551 Everton Toffee, Cutlets of Ox Cheek, No 2,.. 552 Cutlets of Rabbit, 552 Fairy pudding Cutlets of Rabbit, No... 2..... 552 Fancy Rock Almond Cutlets of Rabbit, No 3,. 552 Fig Pudding, Cutlets of Sweet-Breads,... 556 Finger or Savoy Darioles of Beef,.... 549 Finnan Haddock Dish of Curry with Cocoa- Fish, Dry Curry 550 Baked Fish and Dry Curry, No. 2, 550 Balls Fillets of Fowl,. 555 Boiled Dried Fish, Fillets of Fowl k la Supreme, 555 Boiled Haddocks, Fillets of Rabbit, 552 Cod k la Religieuse, Force-Meat, 547 Cod au Gratin, Force-Meat for Fowls, Veal, Cod’s Head and Force-Meat for Fish,.. 547 Cold Salmon Fowl k la Marengo 555 Breakfasts Fowl k la Polignac 555 Parties, Frica ee of Fowl 555 Crimped Cod, Fried Oysters,.... 553 Fillets of Haddocks Galantines of Legs of Fowls, Cakes and Oyster German Hare Cutlets Potatoes,.... 550 549 Fillets tard, of Soles, Little Souffles of Oysters,. 549 Fillets of Whitings Little Souffles of Grouse,.. 555 Fresh He: ring, Lobster Cutlets. 549 Fried Fillets of Lobster Quenelles 549 Fried Smelts Macaroni Macaroni Cutlets, Timbale,.... 551.562.. 553 Fried Fried Soles, Whitings, Miroton of Beef, 550 Fried Whitings, Mutton Cutlets A lima time as,.... 554 Plain Way to fry Mutton Cutlets in Batter,.. 554 docks, Mutton Cutlets or Chops on Potted Herring, Mutton the Gridiron, Cutlets k la.. Main-.. 554 Potted Pudding, Herring, Mutton Cutlets k la Perigord, 554 Sole k la Cardinal, Mutton Cutlets k la Reforme, 554 Sole au Gratin, Mutton Cutlets k la Soubise, 554 Sole with Water Mutton Cutlets k la Soubise, Soup, Mutton Cutlets with Tomato Steamed Fillets Mutton Cutlets with Tomato Brown Sauce, Oatmeal Puddings Oysters and Bacon 553 to boil a Grilse Oysters, Creamed 553 to boil a Salmon Oysters au Gratin 553 to boil a Turbot, Oyster PAt^s 553 to broil Mackerel, Oysters in Shells 552 to broil Salmon, Plain Plain Mutton Stuffing, Cutlets,...... 553 548 to to clarify clean and Dripping prepare Potato Fritters, 551 docks, Potted Head, 551 to crimp Skate, Quenelle Rice and Force-Meat, Beef Timbales,... 549 550 • to on fry Wire Haddocks Drainer, 548 to kipper Salmon, 532 557 Roe for garnishing, 533