part of the evening. It mostly consists of parrot-soup, roasted or
stewed monkeys, alligator eggs (also well liked by Europeans), and birds
of every description. They also have moambo or palm-chops, and fish. A
great delicacy, so considered by Europeans and natives alike, is
elephant’s feet and trunk. They have somewhat the taste of veal, and
have a very delicious flavor. To prepare them they dig a hole, about
five feet deep, in the sand, and build in it a large fire. After the
sand is thoroughly heated, the fire is removed, leaving only the ashes
in the hole. They place the trunk and feet in this hole, covering them
with leaves, and afterward with hot sand; they remain there about two
hours, when they are considered done.
All carcasses of animals which are to be cooked, are placed on a block
of wood, and pounded until every bone is broken, care being taken not to
tear or bruise the skin. They are then boiled or roasted on an open
wood-fire, in hot sand or ashes, without removing the hide or feathers.
The cooking is of a very inferior grade; the only spices used being salt
and pepper.
The kitchen utensils consist of common earthen or wooden ware.
Very little time is taken for setting or decorating the table; knives,
forks, napkins, &c., &c., are dispensed with.
All victuals are served in large wooden vessels. After the members of
the chief’s household and his guests have assembled, each person is
supplied with a wooden spoon, and selects whatever he wishes out of the
different vessels, using his hands in eating it.
In the line of vegetables, they have also several dishes well liked by
Europeans. N’gutti-N’sengo is a dish eaten all over Africa. It consists
of egg-plant, small fish, somewhat like our sardines (N’sengo), and the
roots of the cassava or manioca plant (called N’gutti), which have a
knotty appearance, and often weigh as much as twenty pounds.
As the latter contains poison, they soak the manioca in water for three
to four days, to extract the poisonous substance. They are cut and
sliced, adding small tomatoes. All is placed in a vessel with water, and
seasoned with salt and pepper, and boiled. Moambo, or, as the Europeans
call it, palm-chops, is also a favorite dish. The palm-nuts are first
boiled in water, until the pulpy substance loosens from the pit.
Then the shell, which contains a very delicious oil, is placed in a
wooden mortar and crushed to obtain the oil. Then whatever the meal
consists of, meat, fish, mussels, &c., all is put in a vessel, adding
the oil and the pulpy part of the palm-nut, also red pepper and salt,
and is boiled.
Roast or boiled squash (Loenge) is generally eaten with it.
Sweet potatoes (M’balla Benga) are more farinaceous, and sweeter than
ours, but do not taste so good. They are boiled or roasted in the same
way as we do here.
Bananas (Bitaebe) weigh about a half pound each, and are about fifteen
inches long. When half ripe they are cut in slices, adding much salt and
pepper, and are boiled in water.
N’sensi is a little red bean, which is boiled in water without adding
salt or pepper.
Peanut bread (Chisulu): the peanuts are first roasted, then crushed.
This mass is then rolled and put into the skin of a banana, adding a
little pressure, forming it into a body. It readily retains this shape
from the presence of the oily substance in the peanut.
Hongkong Menu.
China.
Bow Ha Mai.
Boiled Prawns in Oil.
Chow Chop Suey.
Bits of Pork Chops.
Ham ob Dau.
Preserved Eggs with Ducks’ Gizzards.
Ob Gau Bow Vo Toway.
Ducks’ Livers and Boiled Ham.
Chow Ju Aw.
Boiled Pork, Kidneyed.
Show Ju N Gow.
Roast Pork-tongues.
Bow N Gwei.
Cuttle Fish.
Yen Wo’ Gong.
Boiled Pigeon Eggs and Bird-nest Soup.
Bow Hai.
Boiled Crabs.
Bow Yu Chee.
Boiled Shark Fins.
Yuen Tsyai.
Rice Cakes.
Bow Ob.
Duck-tongues and Mushrooms.
Ju Tow N Gow.
Fried Roofs-of-the-Mouths of Pigs.
Chow Ob Jun.
Ducks’ Feet.
Chow Gai Pien.
Fried Chicken Wings.
Lein Chi Gong.
Lily-seed Soup.
Hong Yin Gong.
Almond Soup.
Dein Som.
Sweetmeats and Jellies.
Yueh Biung.
Mincemeat Cakes.
Gwoy Zoo.
Fruits.
Kwoh Zuh.
Seeds.
Cha Sam Soo.
Tea, and Rice Whiskey.
As to the Chinese, at their formal dinners or feasts no menus are used.
The bill of fare consists of an interminable list of dishes, and which
has been arranged by the author in the form of a menu card. The tables
are laden with such dishes as shark-fins, bêche-de-mer fish, fish-soup,
chicken-soup, duck-soup, rice, rice, rice, and tea, tea, tea, and tea;
not forgetting the edible birds’ nests, candies, and cakes. One’s
appetite is almost taken away on entering a Chinese house at which a
banquet is to be given--the effect of burning incense and other vile
herbs. The Chinese can be extremely polite. Champagne is a favorite
drink among Chinese officials at the Treaty Ports, and is always brought
out when they have a foreign guest.
Yokohama Menu.
Japan.
Cha.
Tea.
Luimano.
Fish Soup.
Shiru.
Bean Soup.
Ohira.
Vegetable Soup.
Sashimi.
Raw Sliced Fish.
Nizakana.
Boiled Fish.
Teriyaki.
Roast Fish.
Shiwoyaki.
Roasted Fish.
Muchitori.
Boiled Vegetables.
Umani.
Fish and Vegetables.
Trubonomoni.
Vegetables.
Gozen.
Boiled Rice.
Tsukemono.
Pickles.
Shoyu.
Sauce.
Saki.
Rice Whiskey.
Cha.
Tea.
A most delicious sauce, called “Shoyu,” which is the basis of
Worcestershire sauce, is also used to give spice to the food. Throughout
the repast the guests are served from time to time with “Saki,” a pale
liquor made from rice, and which tastes very much like sherry. It is
served hot, and is a most insinuating tipple. In a large party you are
expected to exchange cups and drink with every one present. The result
is that, in nine cases out of ten, you leave the house just a “wee bit
fu’,” as they say in Scotland. Like the Chinese, no knives, forks, or
napkins are used--“chop sticks” only. To smack your lips or belch during
the feast is, strange to say of such a supremely polite people, not
considered bad form.
Corea Menu.
Cha.
Tea.
Fou Yoon An.
Finely Chopped Ham, with Eggs.
Whey Sum.
Bamboo Shoots, with Mushrooms and Bêche-de-mer Fish.
Chow Kai Goot.
Dice-shaped Spring Chicken-bones, Served in Sweetmeat Pickles.
Chow Lok Zeow.
Finely Sliced Green Peppers, Fried with Cut Beef and Celery.
Gow Jee.
Finely Chopped, Spiced Pork, Wrapped in Thin Dough, then Steamed.
Chow Mien.
A Kind of Boiled Macaroni, Fried with Thin Strips of Chicken, Pork,
Mushrooms, and Celery.
Bing Lon.
Betel-nuts Preserved in Rock Candy.
Cha.
Tea.
Sam Soo.
Rice Liquor.
In Corea Chinese fashions are very closely followed. Greasy messes and
appetite-destroying smells are their most characteristic features. The
food is always conveyed to the mouth by the aid of “chop sticks,” and
during the progress of a meal the mind becomes catered to by an animated
conversation.
Kanaka Menu.
Hawaiian Islands.
FISH.
Raw Mullet.
Raw Gold-fish.
Shell Fish.
Broiled Taro.
POI.
Chili Peppers.
Small Onions.
ENTRÉES.
Raw Liver.
Roast Pig.
Roast Fish.
Stewed Taro.
VEGETABLES.
Papaias.
Cabbage.
Taro.
Sweet Potatoes.
FRUIT.
Bananas.
Oranges.
Guavas.
Mangoes.
Apples.
Hawaiian Tea.
Kono Coffee.
LIQUOR.
Ookulian (pronounced O-ku-le-on).
Hawaiian Pipe of Friendship.
Among the Kanakas, the food eaten for breakfast, luncheon, and dinner is
about the same, and consists chiefly of the native dish called “POI,”
which is eaten whenever they (the Kanakas) are hungry.
“POI” is made from a root called “_Taro_,” and in shape and size
resembles a raw beet, it has a dark skin, and the vegetable itself has a
variety of colors--pink, gray, purple, and white.
The “Taro” is cooked in the ground, after the manner of a “New England
clam-bake;” after obtaining the softness of a cooked potato it is
peeled, and _beaten_ with a large stone or iron, made for that purpose,
into a pulp. It is then mixed with water until it forms the thickness of
paste (and which makes very good paste, as it is often used for sticking
bills, etc., when a theatrical company arrives), and after standing for
a few days, to allow it to ferment, it is ready to be eaten.
The “Poi” is always eaten out of a “Calabash” (a large gourd about the
size of a pumpkin), the natives _always_ eating with their fingers, this
being done by sticking the two fore-fingers into the “Calabash,” giving
it one or two twists, and dexterously turning it around in front of
their faces, until it looks like a ball of “taffy on a stick” (no pun
intended).
“Taro” is sometimes cooked and eaten like potatoes and is considered
very wholesome food.
The next important dish is “_Raw Fish_,” which are caught along the
coast and eagerly eaten by the natives. Fish is also cooked in the
ground, and is served on large leaves about the size of palm-leaves,
called “Ti” leaves. Raw meat, raw liver, and a fragrant sea-weed form
delicate side-dishes.
Coffee, within the last few years, has to a great extent been drunk as a
beverage, but not so much as the Hawaiian tea, which tastes and smells
like medicine.
Vegetables are also eaten, but sparingly, comprising sweet potatoes,
Irish potatoes, cabbages, etc.
Fruit, the product of the Islands, is very much eaten and relished, such
as guavas, mangoes, bananas, mountain-apples, oranges, etc.
The Hawaiians when eating always sit on mats. All eat out of the same
calabash. After eating, it is the custom to pass the pipe of friendship,
which is a small pipe made from shark’s teeth.
INDEX.
BEEF.
484, Braised à la Bignon.
483, en daube.
482, à la flamande.
479, à la mode.
478, à la morlaisienne.
481, à l’Orsini.
480, à la Providence.
485, Russian sauce.
490, Corned, with kale-sprouts.
489, and spinach.
531, hash en bordure.
529, au gratin.
528, à la polonaise.
530, à la zingara.
1359, Hamburg steak, raw.
526, Russian sauce.
502, Minced beef à la Catalan.
501, à la portugaise.
500, à la provençale.
512, Mignons filets à la Bernardi.
513, à la bohémienne.
1389, à la Brown.
1364, à la Lorillard.
511, marinated, Russian sauce.
510, à la moëlle.
514, à la parisienne.
515, aux pommes parisienne.
509, à la Pompadour.
527, Roast.
539, Roulade à l’écarlate.
498, Sirloin piqué, à la bordelaise.
499, marrow sauce.
486, Smoked beef à la crême.
524, Steak, porterhouse.
525, Steak, porterhouse double.
492, sirloin, à la béarnaise.
491, à la bordelaise.
496, aux cêpes.
494, Steak, duchesse.
497, green peppers.
493, à la moëlle.
495, à la parisienne.
488, pie à l’américaine.
487, pie à l’anglaise.
541, Stewed beef, Dufour.
540, à l’égyptienne.
543, à la marseillaise.
542, à la turque.
503, Tenderloin of beef, broiled.
504, à la chéron.
506, à la florentine.
508, aux gourmets.
505, à la nivernaise.
1388, à la Stanton.
507, à la Trianon.
523, piqué à la Bernardi.
516, à la duchesse.
521, à l’égyptienne.
519, à la Hussard.
517, à la portugaise.
518, à la provençale.
522, à la Richelieu.
520, à la Sévigne.
532, Tongue of beef à la gendarme.
535, à la jardinière.
538, milanaise.
534, napolitaine.
537, with risotto.
533, sauce piquante.
536, with spinach.
544, Tripe à la bordelaise.
545, à la créole.
548, à la lyonnaise.
547, à la mode de Caen.
546, à la poulette.
COFFEE, CHOCOLATE, AND TEA.
1263, Coffee, essence.
1348, how to roast.
1349, how to make.
1350, Café noir à l’Alexander the Great.
1351, Café, au lait.
1352, au lait à la St. Gottardo.
1353, glacé.
1354, Tea.
1355, à la Russe.
1356, Chocolate.
1357, au lait à la George Washington.
1391, Mazagran à la Général Bugeau.
1292, à la Général Dufour.
DESSERTS:
PASTRY, JELLIES, ICES, PRESERVES, ETC.
1207, Almonds, how to prepare.
1169, Apples, with rice.
1124, baked.
1190, Batter, for fritters.
1185, for frying.
1270, Blanc-manger à la Josephine Delmonico.
1205, Cakes, allumettes.
1224, almond.
1239, almond fancy.
1208, almond glacés.
1211, apple.
1216, baba.
1217, baba au madère.
1218, baba crême vanille.
1235, biscuits, almond.
1234, biscuits, ambroisienne.
1231, biscuits, cuillère.
1233, biscuits, livornaise.
1232, biscuits, Richelieu.
1201, brioches.
1203, brioches à la Condé.
1204, brioches fluttes.
1202, brioches small.
1183, buckwheat.
1236, chaussons.
1246, choux à la crême.
1221, galette.
1213, gingerbread.
1220, home-made.
1231, lady-fingers.
1209, macaroons, bitter.
1210, macaroons, sweet.
1226, madeleine.
1227, madeleine printanière.
1228, Milan.
1223, mille-feuilles.
1238, petites bouchées à la Mme. Astor.
1237, petites bouchées des dames.
1225, pithiviers.
1193, pound.
1222, rice.
1230, rice à la Mazzini.
1229, rum.
1197, savarin.
1199, savarin à l’anglaise.
1198, savarin hot.
1215, short, blackberry.
1214, short, strawberry.
1212, St. Honoré à la Rose Delmonico.
1195, sponge.
1196, waffles.
1194, wedding.
1184, Cakes, wheat.
1167, Charlotte, apple.
1262, au café.
1261, russe.
1168, small.
1080, Currants, cleaning.
1200, Cream à l’anglaise.
1258, au cognac.
1259, au curaçoa.
1256, au kirsch.
1257, au maraschino.
1260, en mousse.
1253, en mousse au café.
1255, en mousse au rhum.
1242, pâtissière.
1252, renversée.
1254, whipped à la vanille.
1176, Croustade of rice.
1313, Cup, champagne.
1314, claret.
1122, Dumplings, baked apple.
1127, boiled apple.
1126, boiled apricot.
1125, boiled peach.
1241, Eclairs,
1244, au café.
1243, au chocolat.
1245, vanilla.
1191, Fritters, apple.
1192, vanilla.
1269, glace, royale.
1206, glace, royale, for allumettes.
1277, Ice-cream, banana.
1286, biscuits glacés.
1287, biscuits Tortoni.
1299, charlottes glacées.
1300, charlottes panachées.
1272, chocolate.
1273, coffee.
1278, lemon.
1290, macaroon.
1298, macédoine à la Cavour.
1301, méringues glacées.
1302, méringues panachées.
1292, napolitaine.
1295, parfait au café.
1276, peach.
1275, pistache.
1370, plombière à la Hamilton.
1294, plombière à la Kingman.
1291, pudding à la Frances Cleveland.
1288, pudding à la diplomate.
1289, plum pudding à la Gladstone.
1274, Ice-cream, strawberry.
1371, tutti-frutti à la General Harrison.
1293, tutti-frutti.
1271, vanilla.
1327, Jelly, apple.
1321, brandy.
1322, champagne.
1326, currant.
1379, currant.
1319, kirsch.
1323, kümmel.
1325, Marcella wine à la Castellar.
1324, Rhein wine.
1320, Jamaica rum.
1318, sherry wine.
1247, Méringues.
1248, apple.
1249, à la Ch. C. Delmonico.
1251, à l’helvétienne.
1250, shells.
1266, Nougat.
1267, pyramid.
1182, Nouilles or noodles.
1297, Oranges glacées à la Geo. Renauldt.
1186, Pancake, French.
1187, Pancake, French, à la gelée.
1188, German.
1189, German with apples.
1076, Paste, feuilletage or puff.
1078, foundation.
1077, for pies.
1079, Pastry-bag.
1240, Pâte-à-chou.
1331, Peach marmalade.
1083, Pies, apple.
1103, apple méringue.
1097, blackberry.
1098, cherry.
1101, cocoanut.
1104, cranberry.
1090, fresh currants.
1100, custard.
1091, gooseberry.
1093, green-gage.
1089, huckleberry.
1086, lemon.
1102, lemon cream.
1105, Martha Washington.
1082, mince.
1092, peach.
1084, pear.
1088, pear, open.
1087, pineapple.
1094, plum.
1099, pumpkin.
1096, raspberry.
1085, rhubarb.
1095, strawberry.
1342, Preserves, apples.
1387, Preserves, apples.
1381, blackberries and whortleberries.
1347, cherries.
1377, cherries.
1344, green-gages.
1378, gooseberries.
1340, peaches.
1385, peaches.
1341, pears.
1385, pears.
1374, pineapples.
1343, egg-plums.
1383, egg-plums.
1380, raspberries.
1346, raspberries.
1376, rhubarb.
1345, strawberries.
1373, strawberries.
1152, Puddings, apple à l’helvétienne.
1151, apricot à la Richelieu.
1132, bread.
1164, cabinet à la Sadi-Carnot.
1166, caramel.
1146, chocolate.
1147, cocoanut.
1154, custard.
1135, Diaz.
1129, diplomatic.
1137, English, baked.
1144, farina.
1139, French à la Delmonico.
1161, fruit.
1159, à la U. S. Grant.
1145, Indian.
1157, lemon.
1134, maraschino.
1155, Nelson.
1158, orange.
1150, peach à la Richelieu.
1148, pineapple à la Richelieu.
1163, plum.
1143, rice.
1130, rice and orange.
1140, sago.
1141, tapioca.
1142, vermicelli.
1306, Punch à la Cardinal.
1307, champagne.
1312, à la Czarina, hot.
1303, à la Lorenzo Delmonico.
1310, à la française, hot.
1311, à la française, iced.
1305, kirsch.
1308, à la Lalla Rookh.
1304, Roman.
1309, en surprise.
1170, Rice au lait d’amandes.
1171, à l’Airolo.
1172, à la bonne femme.
1181, à la Condé.
1296, à la Croce.
1173, à la Czar.
1180, à la française.
1179, à l’indienne.
1177, with milk.
1175, timbale, iced.
1178, à la Turque.
1081, Raisins, cleaning.
1131, Sauce, anglaise à l’orange.
1328, apple.
1128, apricot.
1165, à la Carnot.
1153, Chaufausen.
1329, cranberry.
1133, cream.
1219, cream à la vanille.
1156, Daniel Webster.
1136, Diaz.
1160, U. S. Grant.
1123, hard.
1149, kirsch.
1129, punch.
1162, rum.
1138, sabayon au madère.
1332, Stewed apples.
1335, apricots.
1336, green-gages.
1334, peaches.
1333, pears.
1337, plums.
1330, prunes à la Dufour.
1338, quinces.
1265, Sugar, burned.
1264, Sugar, cooked.
1339, Syrups for preserving fruits.
1120, Tarts, apple.
1108, apricot.
1119, blackberry.
1111, cherry.
1116, cranberry.
1121, Frangipani.
1107, green-gages.
1114, gooseberry and currant.
1113, huckleberry.
1106, peach.
1109, pear.
1115, pineapple.
1110, plum.
1118, raspberry.
1112, rhubarb.
1117, strawberry.
1174, Turban of apples.
1285, Water-ice, apricot.
1282, cherry.
1279, lemon.
1280, orange.
1284, peach.
1283, pineapple.
1281, raspberry.
1316, Water-melon, à la José Paez.
1315, à la Romero.
1317, à la Seward.
EGGS.
443, Eggs à l’alsacienne.
444, à l’aurore.
416, à la béchamel.
447, à la Bennett.
432, à la bonne femme.
411, à la bourguignonne.
414, brown butter.
427, with celery.
442, à la chipolata.
449, duchesse.
423, en filets.
424, à la finoise.
418, au gratin.
448, à la Hyde.
440, à l’impératrice.
430, with livers.
410, à la Livingstone.
435, with melted cheese.
437, à la Meyerbeer.
425, au miroir.
426, with mushrooms.
1366, à la post.
436, en panade.
431, au parmesan.
417, à la pauvre femme.
433, à la paysanne.
445, à la polonaise.
422, à la provençale.
434, à la régence.
438, à la reine,
446, Robert sauce.
429, with tarragon.
419, à la tripe.
428, with truffles.
439, à la turque.
415, au soleil.
441, à la suisse.
420, à la Vanderbilt.
421, à la valencienne.
412, fried.
413, for garnishing.
458, Omelet, asparagus-tops.
466, à la bonne femme.
477, célestine.
460, with cêpes.
469, cheese.
464, chicken liver.
455, crab.
453, crawfish.
472, à l’espagnole.
451, with fine herbs.
459, with green peas.
462, ham.
463, kidney.
476, au kirsch.
454, lobster.
473, mexicaine.
452, oyster.
450, plain.
467, raspail.
470, régence.
476, rum.
468, sardine.
465, sausage.
461, smoked beef.
474, soufflée.
475, sweet.
456, tomato.
457, tomato à la provençale.
471, à la Vanderbilt.
404, Poached eggs.
405, Scrambled eggs.
406, asparagus-tops.
409, à la chicorée.
408, smoked beef.
407, truffles.
FISH.
341, Bass à la bordelaise.
343, à la chambord.
342, with white wine.
336, Bluefish à l’icarienne.
337, à l’italienne.
338, à la vénitienne.
340, Bouille-à-baisse à la marseillaise.
301, Breaded fish; how to prepare.
391, Canapé Lorenzo.
377, Clams à la marinière.
300, how to serve.
376, stuffed.
389, soft shelled à la Merrill.
390, soft shelled à la Newburg.
352, Codfish, boiled, oyster sauce.
345, bonne femme.
346, picked-up.
349, tongues, beurre noir.
350, tongues, fried.
348, tongues, how to blanch.
351, tongues, à la poulette.
373, Crabs à l’anglaise.
370, deviled.
371, à la St. Jean.
372, à la St. Laurent.
369, soft-shelled, broiled.
368, soft-shelled, fried.
332, Eels, en matelote.
334, Eels, en matelote normande.
333, Eels, en matelote à la parisienne.
335, how to blanch.
347, Fish balls.
347, à la Mrs. Harrison.
398, Frogs, broiled.
401, à l’espagnole.
400, fried.
399, à la poulette.
309, Halibut, boiled.
310, steaks, maître d’hôtel.
357, Lobster à l’américaine.
360, à la bordelaise.
361, en brochette au petit salé.
364, broiled.
363, broiled, ravigote sauce.
362, en chevreuse.
365, croquettes.
366, cutlets, Victoria.
358, au curry.
359, à la Newburg.
1358, à la Rushmore.
367, stuffed.
329, Mackerel, broiled, maître d’hôtel.
331, aux fines herbes.
330, en papillotes.
378, Mussels à la marinière.
379, à la poulette.
388, Oysters à la Baltimore.
385, en brochette au petit salé.
382, broiled.
299, à l’Alexandre Dumas.
380, fried.
386, à la mali.
384, à la Pompadour.
383, à la poulette.
298, how to serve.
381, à la Villeroi.
1367, à la Arthur Sullivan.
375, Oyster-crabs fried.
374, à la poulette.
387, Oyster patties.
304, Salmon, Colbert.
364, croquettes.
306, à la génoise.
303, oyster sauce.
302, Salmon, en papillotes.
305, à la régence.
307, rolled à l’irlandaise.
308, tails, broiled.
344, Salt Cod à la biscaënne.
403, Sardines on toast.
392, Scallops, brestoise.
326, Shad, maître d’hôtel.
327, with sorrel.
328, vert-pré.
402, roe, with bacon.
339, Sheep’s-head à la créole.
325, Skate au naturel.
353, Smelts à la béarnaise.
356, au gratin.
355, stuffed.
354, à la toulouse.
1393, à la Van Volkenburgh.
393, Snails à la bourguignonne.
394, à l’italienne.
395, à la provençale.
324, Sole, diéppoise.
322, fillets, Joinville.
323, fine herbs.
320, fried, sauce Colbert.
319, au gratin.
317, à l’hollandaise.
321, à la Horly.
318, normande.
396, Terrapin à la Baltimore.
397, à la Maryland.
397, à la Newburg.
312, Trout à la Cambacères.
313, à la Chambord.
315, with fine herbs.
314, maître d’hôtel.
316, en papillotes.
311, shrimp sauce.
FORCEMEATS.
229, Forcemeat, American.
226, chicken.
225, chicken à la crême.
224, clam.
223, crab.
221, godiveau.
222, lobster.
228, partridge.
227, quenelles of fish.
220, sausage.
218, Fumet of game.
1372, Frogs’ legs à la Merrill.
GAME.
891, Antelope chops, port-wine sauce.
890, steak, Russian sauce.
832, Canapés for roast game.
875, Canvas-back ducks broiled.
874, roasted.
833, Croquettes à la Périgueux.
839, Doe-birds, broiled.
841, roasted à l’africaine.
840, à l’américaine.
838, plain.
842, salmi à la gastronome.
1369, Game pie à la Levi P. Morton.
894, Gibelotte of hare.
854, Grouse, broiled with bacon.
1390, à la Pomeroy.
852, roasted, plain.
853, à la Sam Ward.
855, salmi à la parisienne.
856, à la Walter Scott.
857, à la florentin.
858, suprême à la Richelieu.
895, Hare fillets, poivrade sauce.
893, civet à la française.
892, roasted plain.
845, Partridge, braised with cabbage.
847, braised with celery sauce.
844, broiled à l’américaine.
843, roasted, bread sauce.
849, chartreuse of.
848, sauté à la chasseur.
846, à la financière.
851, suprême à la Godard.
850, Périgueux.
866, Plovers, broiled.
865, roasted plain.
867, salmi, maison d’or.
863, Ptarmigan, broiled.
862, roasted plain.
864, salmi à la chasseur.
836, Quails, braised, celery sauce.
835, broiled with bacon.
837, à la financière.
834, roasted plain.
876, Red-head ducks, broiled.
876, roasted plain.
877, Reed-birds.
869, Snipe, broiled.
868, roasted plain.
870, salmi à la moderne.
860, Teal duck broiled.
861, salmi à la régence.
859, duck, roasted plain.
878, Venison, saddle, currant jelly.
885, chops, purée of chestnuts.
887, civet à la française.
886, civet, poivrade sauce.
888, civet à la parisienne.
889, pie à l’américaine.
879, steak broiled.
881, Colbert sauce.
884, currant jelly.
880, Londonderry sauce.
883, mashed potatoes.
882, purée of chestnuts.
872, Woodcock broiled.
871, roasted plain.
873, salmi à la chasseur.
GARNISHINGS.
254, Bouquet, how to prepare.
143, Fine herbs cooked.
144, raw.
231, Garnishing Bayard.
243, bordelaise.
242, cêpes.
232, chipolata.
247, à l’écarlate.
246, financière.
238, Godard.
241, gourmets.
237, grecque.
244, marrow.
251, milanaise.
249, Montebello.
230, mushrooms.
175½, normande.
240, parisienne.
245, à la Patti.
235, régence.
253, Robinson.
252, rouennaise.
236, St. Nazaire.
248, Stanley.
250, soubise.
239, tortue.
234, valencienne.
233, Vanderbilt.
HORS D’OEUVRES.