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.

Stewed Salmon 59
Roasted Salmon ib.
Broiled Salmon 60
Salt Cod Fish ib.
Broiled Fresh Mackerel 61
Broiled Fresh Shad ib.
Hashed Fish ib.
Lobster Pie 62
Oyster Loaves ib.

Stewed Lettuce 65
Stewed Spinach ib.
Stewed Cucumbers 66
Stewed Beets ib.
Stewed Carrots ib.
Stewed Cabbage ib.
Stewed Peas 67
Stewed Beans ib.
Stewed Onions 68
Onions stewed in Wine ib.
Stewed Mushrooms ib.
Stewed Potatoes 69
Stewed Potatoes with Turnips ib.
Asparagus with Cream ib.
Potatoes stewed whole 70
Fried Potatoes 70
Fried Cauliflower ib.
Fried Celery 71
Broiled Mushrooms ib.
Stuffed Cabbage (Choux farcis) 72
Stuffed Potatoes ib.
Stuffed Cucumbers 73
Stuffed Tomatas ib.
Cauliflowers with Cheese 74
Ragooed Cabbage ib.
Ragooed Mushrooms 75

PurÉe of Turnips 76
PurÉe of Celery ib.
PurÉe of Onions ib.
PurÉe of Mushrooms 77
PurÉe of Beans ib.
PurÉe of Green Peas 78

Boiled eggs 79
Fried Eggs ib.
Stewed Eggs 80
Stuffed Eggs ib.
Egg Snow ib.
Pancakes 81
Omelets ib.
Maccaroni 82
Maccaroni Pie ib.
Blancmange in Eggs 83

French Paste 87
Puff-Paste ib.
Cream Tarts 88
Almond Tarts ib.
Rissoles 89
Almond Custards ib.
Vanilla Custards ib.
Chocolate Custards 90
Coffee Custards ib.
Tea Custards 91
Rice Pottage ib.
Apple Fritters ib.
Bread Fritters 92
Rice Cake ib.
Potato Cake 93
Sponge Cake, or Biscuit ib.
Croquettes 94
Marguerites ib.
Wafers 95
Gingerbread 96

An Apple Charlotte 99
Apple Compote ib.
Compote of Pears 100
Compote of Chestnuts ib.
Fried Apples 101
Peach Marmalade ib.
Brandy Peaches ib.
Gooseberry Pottage 102
Fruit Jellies 103
Preserved Pumpkin 104
Preserved Raspberries ib.
Orange Jelly 105
Clarified Sugar ib.
Fruit in Sugar Coats 106
Burnt Almonds ib.
Peppermint Drops 107
Chocolate Drops ib.
Nougat 108
Orgeat Paste 109

Noyau 110
Raspberry Cordial ib.
Rose Cordial 111
Quince Cordial ib.
Lemon Cordial ib.

French Coffee 115
Coffee without boiling ib.
Chocolate 116
Fine Lemonade 117
Punch ib.
Convenient Lemonade ib.
French Mustard 113
Potato Flour ib.
Cold Pickles ib.
Cornichons or Cucumber Pickles 119
Fine Cologne Water 120