| PAGE | | Introduction. Hon. R. Dandurand | 5 | | Allied Food. Stephen Leacock | 8 | | Foreword. Ella Wheeler Wilcox | 12 | | Charlotte de Pommes. Elise Jusserand | 14 |
SOUPS | | Bouillabaisse | 15 | | Borcht | 16 | | Mushroom Soup | 17 | | Serbian Chicken Soup | 17 | | Vegetable Soup | 18 | | Lettuce Soup | 19 | | Pot-au-Feu | 19 | | Onion Soup | 20 | | Soldiers' Soup | 21 | | Stschi | 21 | | Buraki | 22 | | Lentil Soup | 22 | | Black Bean Soup | 23 | | Fish Chowder | 23 |
FISH | | Roast Oysters | 24 | | Raie au Beurre Noir | 24 | | Salmon Tidnish | 25 | | Aubergine Aux Crevettes | 25 | | Lobster Beaugency | 26 | | Scallops en Brochette | 26 | | Filet of Sole Florentine | 26 | | Salmon Teriyaki | 27 | | Filet of Sole Marguery | 28 | | Codfish with Green Peppers | 28 | | Herring Roes, Baked | 29 | | Creamed Fish | 30 | | Mousseline of Fish | 30 | | Haddock Mobile | 31 | | Kedgaree | 31 | | Pickled Salmon | 31 |
MEATS AND ENTRÉES | | Russian Pirog Kulbak | 33 | | Carbonade Flamande | 33 | | Blanquette of Veal | 34 | | Blanquette of Chicken | 35 | | Stracotto | 35 | | Duck St. Albans | 36 | | Boned Turkey | 37 | | Chicken and Cabbage | 37 | | Leg-of-Mutton Pie | 38 | | Russian Steaks | 38 | | Another Russian Method for Beef-Steaks | 39 | | Stewed Kidneys |
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