SIDE DISHES OR ENTREES.
Beef Steak, with Parisian Potatoes--Plain Rump Steak--
Portuguese Beef--Bubble and Squeak--Stewed Kidneys--Haricot
or Stew of Mutton--Epigramme of Lamb with Piquante Sauce--
Spanish Sauce--Kromeskys with Spanish Sauce--Sheep's Tongues
with Spinach--Broiled Sheep's Kidneys--Liver Rolls--Fried
Brains with Tomato Sauce--Calf's Liver larded--Blanquette of
Veal--Stuffed Breast of Veal--Pork Cutlets with Robert
Sauce--Pork Chops with Curry--Broiled Pigs' Feet--English
Pork Pie--Fried Chicken, Spanish Style--Chicken
Fricassee--Grilled Fowl--Minced Chicken with
Macaroni--Broiled Pigeons--Salmi of Duck--Civet of
Hare--Jugged Hare--Stuffed Eggs--How to make Omelettes--
Plain Omelette--Omelette with fine Herbs--Omelette with Ham--
Omelette with Oysters--Omelette with Mushrooms--Spanish
Omelette--Oriental Omelette--Omelette with Preserves--How to
cook Macaroni--Macaroni with Bechamel Sauce--Macaroni
Milanaise Style--Macaroni with Tomato Sauce--Timbale of
Macaroni, with Vanilla Cream Sauce 41